Ingredients: |
Ingredients: 3 Tbsp olive oil
1 cup minced red onions
1 cup finely diced carrot
½ cup finely diced celery
sea salt
freshly ground black pepper
½ cup tomato purée
2 garlic cloves, peeled
5 cans of white beans
4 cups water
4 cups of chicken stock
2 bay leaves
½ cup olive oil
2 sprigs fresh rosemary, cut in half
2 garlic cloves, peeled
1 pound of dried penne, cooked until tender, drained and rinsed under cool water
parmesan cheese
a loaf of crusty italian bread
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Directions: |
Directions:In a heavy bottom pan, over medium heat, add 3 tablespoons of oil. When the oil is hot, add the onions, carrot, and celery and season with salt and pepper. Sauté the vegetables for 4 minutes or until the carrots are tender. Add the tomato and garlic. Continue to cook for 2 minutes. Drain and add the beans. Continue to cook for 1 minute. Stir in the water and chicken stock (hold off on some of the water and add it as needed). Add the bay leaves and season with salt and pepper. Bring the liquid to a boil. Reduce the heat to medium-low and continue to cook about 1 hour. Remove bay leaves.
In a small saucepan, combine the remaining olive oil, rosemary, and garlic. Bring to a simmer and cook until the garlic is golden, about 10 to 12 minutes. Remove from the heat and strain, discarding the rosemary and garlic.
Using a hand held blender, purée half of the soup. Season with salt and pepper. Remove from the heat and ladle the soup over the pasta in individual bowls. Drizzle the oil and shave the parmesan over the soup. Serve the remaining oil and bread on the side. |
This recipe for Tuscan Bean Soup (Pasta Fagioli) is from