Italian Pasta And Bean Soup

Recipe Ingredients

2 tablespoons	30ml	Extra-virgin olive oil
1 tablespoon	15ml	Onion - finely chopped (medium)
2		Garlic cloves - minced
1		Carrot - peeled, and (medium)
		Cut into 1/4" dice
1		Celery stalk - cut 1/4" dice (large)
2		Large white cannellini beans - (16 oz ea) - drained, rinsed
7 cups	1659ml	Water
2 cups	292g / 10oz	Diced zucchini
2		Bay leaves
1 1/2 teaspoons	7.5ml	Italian herb seasoning mix
1/4 cup	59ml	Tomato paste
1 1/2 cups	355ml	Ditalini (tiny tubular pasta)
2 tablespoons	30ml	Chopped fresh parsley
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

Heat the olive oil in a soup pot. Add the onion, garlic, carrot, and celery, and saute over medium heat, stirring frequently, until the onion is golden. Add the beans, cooking liquid or water, zucchini, bay leaves, herb mix, and tomato paste. Bring to a simmer, then simmer gently, covered, until the zucchini is just tender, about 10 minutes. Remove from the heat and allow the soup to stand for an hour or so to develop flavor.

In a separate saucepan, cook the pasta al dente. Rinse briefly under cool water until it stops steaming. Add the parsley to the soup and heat it through. When the soup is hot, add the cooked pasta and season with salt and pepper. Serve at once.

This recipe yields 8 or more servings.

Description:

"This Italian standard, served with fresh bread and a salad, is a meal in itself."

Source:
In A Vegetarian Kitchen at http://www.vegkitchen.com

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