Tomato Cannellini Bean Soup With Noodles

Recipe Ingredients

1/2 cup	80g / 2.8oz	Dried cannellini or navy beans
2 tablespoons	30ml	Olive oil
2 tablespoons	30ml	Garlic cloves - minced (medium)
1 tablespoon	15ml	Onion - coarsely chopped (medium)
16 oz	454g	Stewed tomatoes - (1 can)
6 oz	170g	Tomato paste - (1 can)
7 cups	1659ml	Water
2 tablespoons	30ml	Dried oregano
		Salt - to taste
		Black pepper, freshly ground - to taste
2 cups	292g / 10oz	Broccoli florets - loosely packed
1/2 lb	227g / 8oz	Mushrooms - sliced
3/4 cup	109g / 3.8oz	Finely grated Parmesan cheese
1/2 cup	118ml	Dried pasta - * see note

Recipe Instructions

* Note: Any small soup-style pasta, such as tubes or mini-bowties.

Sort and rinse the beans and soak several hours or overnight. Drain. In a large stockpot, gently heat the olive oil. Add the garlic and onion and saute over low heat several minutes. Add the beans, stewed tomatoes and their liquid, tomato paste, the water, and oregano. Bring to a boil, reduce heat, and simmer 25 minutes, until the beans are tender but not fully cooked, stirring occasionally. Salt and pepper can be added to taste. Add the broccoli and mushrooms to the soup, along with the pasta. Increase the heat to a boil, stir, and turn down to a rapid simmer. Simmer until pasta is al dente. Serve very hot, passing the Parmesan. This recipe serves 6.

Content per Serving:

calories .. 273 carbohydrates .. 36 g protein .. 15 g

sodium .. 660 mg total fat .. 9 g cholesterol .. 10 mg

Source:
THE BEST 125 MEATLESS PASTA DISHES by Mindy Toomay and Susann Geiskopf-Hadler (c) 1992 - Prima Publishing, Rocklin, CA - 318 pages - $12.95 - As reprinted in the Jan/Feb, 1993 issue of Cookbook Digest

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