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How To make Italian Pasta and Bean Soup

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Ingredients: 2 tablespoons extra-virgin olive oil
1 medium onion

finely chopped
2 cloves garlic :

minced
1 medium carrot, peeled

cut into 1/4 dice
1 large celery stalk :

cut into 1/4" dice
4 cups great northern beans, cooked -- (1-1/2 cup Dry)
7 cups cooking liquid from beans or water.
2 cups zucchini

diced
2 bay leaves
1 1/2 teaspoons Italian Herb Mix
1/4 cup tomato paste
1 1/2 cups pasta :

ditalini (tiny tubes
2 tablespoons chopped fresh parsley
salt and pepper to taste
Directions:
Pick over beans, then rinse thoroughly. Put the 1 1/2 cups beans in a large bowl with 4 times more water than beans and leave to soak over night. Drain off soaking water and put beans in a heavy skillet or saucepan with the specified about of water. Bring the beans to a boil, lower the heat, cover and simmer until tender.
Heat the olive oil in a soup pot. Add the onion, garlic, carrot and celery and saut

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