White Bean and Pasta Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Serve with crusty bread and a salad, if you like. Ingredients:
3 tablespoons olive oil |
2 cups chopped onions |
2/3 cup chopped carrot |
2/3 cup chopped celery |
3 1/2 cups (or more) water |
1 large tomato, seeded, finely chopped |
1 cup small pasta (such as farfalline) |
1/3 cup chopped green onions (white and pale green parts only; about 2) |
extra-virgin olive oil (for drizzling) |
Directions:
1. Heat 3 tablespoons olive oil in heavy large pot over medium heat. Add onions, carrot, and celery. Sauté until all vegetables are soft, about 12 minutes. Add 3 1/2 cups water, beans with cooking liquid, and tomato and bring to simmer. Reduce heat to mediumlow and simmer 25 minutes to blend flavors, stirring occasionally. Mix in pasta; bring to boil. Cook until pasta is just tender but still firm to bite, adding more water to soup by 1/2 cupfuls if very thick, about 10 minutes. Season soup with salt and pepper.
2. Ladle soup into bowls. Sprinkle with chopped green onions, drizzle with extra-virgin olive oil, and serve.
3. What to drink: Crisp Ruffino 2007 Orvieto Classico ($10)
4. Per serving: 257.0 kcal calories, 31.9 % calories from fat, 9.1 g fat, 1.1 g saturatedfat, 0 mg cholesterol, 35.5 g carbohydrates, 6.8 g dietary fiber, 5.0 g total sugars, 28.6 g net carbohydrates, 8.5 g protein Nutritional analysis provided by Bon Appétit
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