Thanks to the October ’09 Bon Appetit for this one. Use some of your white beans with garlic and sage for this recipe; save the rest for Tuna and White Bean salad.
- 3 TBS olive oil
- I large onion, chopped
- 3/4 cup chopped carrot
- 3/4 cup chopped celery
- 3 1/2 cups (or more) water
- 2 to cups white beans with garlic and sage with 3/4 cup cooking liquid
- 4 small tomatoes, seeded, finely chopped
- 1 cup small pasta
Heat olive oil in soup pot over medium heat. Add onions, carrot, and celery. Sauté until all vegetables are soft, about 12 minutes. Add 3 1/2 cups water, cooking liquid, and tomato and bring to simmer. Reduce heat to medium-low and simmer 25 minutes to blend flavors, stirring occasionally. Mix in beans and 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.(I had to add a one half cup of water) Add salt and pepper to taste.