White Bean and Pasta SoupLevi Brown
Serve with crusty bread and a salad, if you like.
Cooks' Note
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Recipe information
Yield
Makes 6 servings
Ingredients
3 tablespoons olive oil
2 cups chopped onions
2/3 cup chopped carrot
2/3 cup chopped celery
3 1/2 cups (or more) water
2 to 2 1/2 cups cooked white beans with 3/4 cup reserved cooking liquid (see Cannellini Beans with Garlic and Sage )
1 large tomato, seeded, finely chopped
1 cup small pasta (such as farfalline)
1/3 cup chopped green onions (white and pale green parts only; about 2)
Extra-virgin olive oil (for drizzling)
Preparation
Step 1
Heat 3 tablespoons olive oil in heavy large pot over medium heat. Add onions, carrot, and celery. Sauté until all vegetables are soft, about 12 minutes. Add 3 1/2 cups water, beans with cooking liquid, and tomato and bring to simmer. Reduce heat to mediumlow and simmer 25 minutes to blend flavors, stirring occasionally. Mix in pasta; bring to boil. Cook until pasta is just tender but still firm to bite, adding more water to soup by 1/2 cupfuls if very thick, about 10 minutes. Season soup with salt and pepper.
Step 2
Ladle soup into bowls. Sprinkle with chopped green onions, drizzle with extra-virgin olive oil, and serve.
What to drink:
Step 3
Crisp Ruffino 2007 Orvieto Classico ($10)
Nutrition Per Serving
Per serving: 257.0 kcal calories
31.9 % calories from fat
9.1 g fat
1.1 g saturatedfat
0 mg cholesterol
35.5 g carbohydrates
6.8 g dietary fiber
5.0 g total sugars
28.6 g net carbohydrates
8.5 g protein
#### Nutritional analysis provided by Bon Appétit
Recipe notes
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