Pasta And White Bean Soup |
|
 |
Prep Time: 0 Minutes Cook Time: 250 Minutes |
Ready In: 250 Minutes Servings: 6 |
|
Perfect with a side salad and crusty bread! Ingredients:
for the beans |
2 cups dried cannellini beans (white kidney beans) |
5-7 cups water |
2 tbs. olive oil |
1 large head of garlic, unpeeled top 1/2 inch cut off to expose cloves |
1 sprig of sage |
1 sprig thyme |
10 black peppercorns |
kosher salt to taste |
for the soup |
3 tbs. olive oil |
1/2 large onion chopped |
3 medium carrots chopped |
2 ribs of celery chopped |
2 large cloves garlic, chopped |
3 1/2 cups water (or more later) |
2 cups cooked beans with 3/4 cup cooking liquid |
1 cup small pasta such as farfalline or ditallini |
1 large tomato |
2 cups fresh loosely packed spinach julienned |
1/2 tbs-1 tbs herbes de provence |
kosher salt and fresh ground pepper |
2 green onions chopped, for garnish |
Directions:
1. Place beans in bowl and cover with water and let soak overnight.
2. Drain beans and place in large pot. Add the 5-7 cups of water, olive oil, sage, thyme, and peppercorns. Bring to a simmer and reduce heat to med-low. Simmer uncovered 1 1/2 hrs. Mix in kosher salt to taste. Continue to simmer till beans are tender and done, adding more water if needed, for about 30 minutes. Cool beans in liquid 1 hr.
3. Transfer beans to separate bowl with slotted spoon reserving 3/4 cup of liquid but discarding garlic, sage, thyme and peppercorns. Season beans to taste and drizzle with a little olive oil if desired.
4. Rinse out large pot used for beans and heat up 3 tbs olive oil in it. Saute onions, celery, carrot and garlic until soft. Add the 3 1/2 cups water, beans, reserved 3/4 cup cooking liquid, and tomato and bring to a simmer. Reduce heat to med-low and simmer 25 minutes, stirring occasionally. Mix in pasta, spinach and herbs de provence. Cook until pasta is just tender 10 minutes or so. Season with kosher salt and fresh ground pepper.
5. Ladle soup into bowls. Sprinkle with green onions and drizzle with olive oil. Yum!
|
|