1-1/2 cups dried navy or cannellini beans, soaked at least 8 hours
2 tbsp olive oil
1 onion, finely chopped
1 stalk celery, finely chopped
1 carrot, finely chopped
1 lb fresh tomatoes, peeled, seeded and chopped, or 2 (8-oz) cans plum tomatoes, drained and chopped
3-4 garlic cloves, peeled and crushed
2 vegetable bouillon cubes, crumbled
2 bay leaves
2 tsp dried rosemary, crumbled
1 tsp dried sage, crumbled
1 cup small pasta shapes, such as shells, bows, or wheels
3 tbsp chopped fresh parsley
3 tbsp shredded fresh basil leaves
salt and freshly ground black pepper
- Drain soaked beans. In a large Dutch oven or saucepan, combine beans and 1 quart water. Over high heat, bring to a boil. Skim off any foam which comes to the surface, reduce heat and simmer until beans are tender, 1 to 1-1/2 hours. Add water occasionally so beans remain covered. Remove from heat.
- In another large saucepan, over medium heat, heat olive oil. Add chopped onion and cook until onion begins to soften, 4-5 minutes.
- Add chopped celery and chopped carrot and continue cooking 4-5 minutes longer.
- Add chopped tomatoes, garlic, bouillon cubes, bay leaves, rosemary, and sage and bring to a boil.
- Cook, uncovered, until vegetables are tender, about 5 minutes.
- Add cooked beans and 1 quart cooking liquid (make up liquid with water, if necessary).
- Bring soup to a boil. Add pasta and cook, uncovered, until pasta is tender, 8-10 minutes.
- Stir in chopped parsley and shredded basil. Season with salt and freshly ground black pepper. Garnish each portion with a fresh basil leaf.
Makes 6 servings.
Source: Healthy Vegetarian Cooking