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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 12 |
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Got this from my friend Cheryl, a Kentucky girl. Ingredients:
4 cups chicken stock |
1 (28 ounce) can tomatoes, coarsely chopped |
1 onion, finely chopped |
1/2 teaspoon oregano |
4 cups cannellini beans (rinsed if canned) |
2 garlic cloves |
1/2 cup fresh basil |
2 teaspoons olive oil |
salt and pepper |
1 cup ditalini (or any small pasta) |
basil leaves, for garnish |
Directions:
1. In large saucepan, bring chicken stock to a boil over medium heat. Add tomatoes, onion and oregano and simmer about 10 minutes. Add beans and continue cooking until onion is tender, about another 10 minutes.
2. In blender or food processor, finely chop the garlic and basil. Add olive oil and process until combined. Using a slotted spoon, transfer half the beans and veggies to the basil mixture. Process until smooth, then stir puree back into the soup.
3. Cook pasta, reserving 1 cup of cooking water. Stir the pasta into the soup and season with salt and pepper. If the soup is too thick, thin out with the pasta cooking water.
4. Garnish with basil and serve.
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