Pasta & Bean Soup

Total Time: 1 hr 30 mins Preparation Time: 20 mins Cook Time: 1 hr 10 mins

Ingredients

• Servings: 6
• 1 1/4 cups dried great northern beans cannellini beans
• 1 pinch baking soda
• 1/4 cup olive oil
• 2 garlic cloves, crushed
• 8 cups vegetables or 8 cups chicken broth
• 1 cup short pasta, such as tubettini
• 3 cups diced canned tomatoes
• 1/4 cup chopped parsley
• salt and pepper

Recipe

• 1 put beans in a bowl (if using dried beans) and add water to cover by 3 inches. add baking soda; let soak overnight. drain just before using.
• 2 place drained beans in a 4 to 6 quart pot. add olive oil, garlic and 7 cups of broth. bring to a boil. reduce heat and simmer, partially covered, 1 hour or until beans are tender. cool slightly.
• 3 using a slotted spoon, transfer about 3/4 of the beans to a blender or food processor. add about 1/2 cup liquid from the pot. blend until smooth.
• 4 return bean puree to pot. add remaining 1 cup broth and bring to a boil. add pasta and simmer 15 minutes or until pasta is tender. add about a cup of water if soup seems too thick at that point.
• 5 remove from heat. stir in tomatoes and parsley. season with pepper, and add salt if needed.