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Italian Pasta and Bean Soup
* Exported from MasterCook *
Italian Pasta and Bean Soup
Recipe By : Source: Vegetarian Soups for all Seasons by Nava Atlas
Serving Size : 8 Preparation Time :0:00
Categories : Beans Main Dishes
Soups & Stews Vegetables
Vegetarian
Amount Measure Ingredient -- Preparation Method
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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 sauté over medium heat, stirring frequently, until the onion
is golden. Add the beans, cooking liquid or water, zucchini, bay leaves,
herb mix and tomato paste. Bring to a boil lower heat, and then simmer
gently covered until the zucchini is just tender, about 10 minutes.
Remove from the heat and allow the soup to stand for an hour or so to
develop flavor.
In a separate saucepan, cook the pasta al dente. Rinse briefly under
cool water until it stops steaming. Add the parsley to the soup and heat
it through. When the soup is hot, add the cooked pasta and season to
taste with salt and pepper. Serve at once.
Per servings: Calories 234, Total fat 5g, protein 10g, carbohydrates
40g, cholesterol 0g, sodium 19mg.
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NOTES : Serves 8
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