ITALIAN PASTA AND BEAN SOUP

ITALIAN PASTA AND BEAN SOUP image

Number Of Ingredients 15

Serves 6
Using beans, vegetables, and pasta, this traditional dish brings together classic flavors in a meal that satisfies the soul as well as the body. Use two different types of beans, if you wish, and vary the macaroni shapes for added interest.
2 tsp. olive oil
2 cloves garlic, finely chopped
1 medium onion, finely chopped
2 cups OR 1 14 oz. can diced tomatoes
1-1/2 tsp. crushed dried or fresh rosemary leaves
3-1/2 cups vegetarian or low salt beef broth
4 cups cooked or 2 14 oz. cans cannellini or garbanzo beans, drained and rinsed if canned
6 oz. medium macaroni (elbows, medium shells, penne)
1/2 tsp. dried oregano or 1-1/2 tsp. minced fresh oregano
1/2 tsp. dried thyme or 1-1/2 tsp. fresh thyme
1/2 tsp. dried basil or 1-1/2 tsp. minced fresh basil
Freshly ground black pepper to taste
1/3 cup grated Romano or Parmesan cheese

Steps:

Heat oil in a large pot over medium heat. Add garlic and onion and cook, stirring, until golden, about 3 minutes. Add tomatoes and rosemary; simmer for 5 minutes. Pour in the broth and 2 cups water. Bring to a simmer over medium heat. Meanwhile, in a small bowl, mash 1 cup of beans with a fork or potato masher. Stir the mashed beans into the tomato-broth mixture, along with the macaroni. Season with pepper. Simmer, uncovered, until the macaroni is almost tender, approximately 10 minutes. Stir in the remaining beans and heat through. Serve the soup with a sprinkling of grated cheese.