Total time about 1-1/2 hours. Serves 4-6.
SHOPPING LIST:
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- Cannellini beans (white kidney beans)
- Tomato sauce
- Chicken or vegetable stock
- Rosemary
- Lemon
- Pasta
- Parmesan cheese
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- Onion
- Celery
- Carrots
- Garlic
- Garbanzo beans (chick peas)
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1
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In large pot, heat oil, then add other ingredients and cook gently ("sweat") 8-10 minutes while stirring often
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- 3-4 tablespoons olive oil
- 1-2 T unsalted butter
- 1 large onion, chopped fine
- 2 celery ribs, chopped fine
- 2 carrots, chopped fine
- 1-2 cloves garlic, minced
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2
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Stir in and continue cooking 7-8 minutes (covered); stir occasionally
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- 14 oz can garbanzo beans, drained and rinsed
- 14 oz can cannellini beans, drained and rinsed
- 6-8 oz tomato sauce or puréed tomatoes
- 1/4 cup (2 oz) stock or water
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3
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Stir in, bring to boil, then lower heat and simmer, covered, 45-60 minutes; stir occasionally
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- about 2 cups (16 oz) stock or water
- about 1/2 tsp dry rosemary leaves, crushed
- Ground black pepper to taste (salt optional)
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4
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Stir in, bring to boil, then simmer, partly covered, until pasta is al dente (8-12 minutes)
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- 2 to 4 cups stock (depending on desired thickness)
- Juice from 1/2 lemon
- about 1 medium palmful pasta (see above)
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Serve:
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- Garnish servings with chopped fresh flat-leaf parsley
- Sprinkle servings with coarse shavings of Parmesan cheese
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The 'correct' pasta shape can enhance your soup (but any small pasta shapes will do). Good options are medium shells (conchiglie) or hat-shaped orecchiette. Their shapes act as tiny cups for holding the beans and bits of vegetables.
