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Ingredients
2 Tablespoons extra virgin olive oil
2 Medium onion, finely chopped
2 Garlic cloves, minced
1 Medium carrot, peeled & diced
1 Large celery stalk, diced 1/4"
2 (16 oz) Cans cannellini beans (large white beans), rinsed & drained
7 Cups water
2 Cups zucchini, diced
2 Bay leaves
1 1/2 Teaspoons Italian seasoning
1/4 Cup tomato paste
1 1/2 Cups Ditalini (tiny tubular pasta)
2 Tablespoons chopped fresh parsley
Salt & pepper to taste
Instructions
Heat olive oil in soup pot. Add onion, carrot and celery and saut� over medium heat, stirring frequently, until onion is golden. Add the beans, cooking liquid or water, zucchini, bay leaves, herb mix, and tomato paste. Bring to a simmer and cook gently, covered, until zucchini is just tender, about 10 minutes. Remove from heat and allow soup to stand for an hour or so to develop flavor. In another pan, cook the pasta al dente. Rinse briefly under cool water until it stops steaming. Add parsley to the soup and heat it through. When soup is hot, add cooked pasta and season to taste with salt and pepper. Serve at once.