Name: Bean and Pasta Soup
Yield: 6 servings
Ingredients: 3 tablespoons extra virgin olive oil; 1 medium onion, chopped; 1 large garlic clove, minced; 2 carrots, sliced 1/2 inch thick; 2 stalks celery, sliced 1/2 inch thick; 1 (28-ounce) can tomatoes, with liquid; 1 quart vegetable stock; 3 tablespoons minced fresh basil; 2 tablespoons minced fresh parsley; Salt and freshly ground black pepper, to taste; 1/2 cup ditalini or other small tubular pasta; 2 15-ounce cans red kidney beans, with liquid

1

Freshly grated Parmesan cheese or 1 teaspoon Harissa (page xx) or schug, optional Heat the olive oil in a soup pot over medium heat.

2

Add the onion, garlic, carrots, and celery and cook for or until softened slightly.

3

Add the tomatoes, stock, basil, parsley, and some salt and pepper to taste.

4

Bring to a boil and simmer partially covered for .

5

Add the pasta and cook for .

6

Add the beans and cook for another 8– or until the pasta is tender.

7

Serve the soup sprinkled with freshly grated Parmesan cheese or stir in the harissa or schug, if desired.

8

Makes 6 servings.

Bean and Pasta Soup

Ronnie's Notes

Ingredients

Instructions