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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Bean-White Bean and Pasta Soup Recipe

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This recipe for Bean-White Bean and Pasta Soup is from Marie Elena & Jim's Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
3 Tbsp olive oil
2 cups chopped onions
⅔ cup chopped carrot
⅔ cup chopped celery
3½ cups (or more) water
2-2½ cups cooked white beans with ¾ cup reserved cooking liquid (see Cannellini Beans with Garlic and Sage)
1 large tomato, seeded, finely chopped
1 cup small pasta (such as farfalline)
⅓ cup Extra-virgin olive oil (for drizzling)

Step 1: Heat 3 Tbsp olive oil in heavy large pot over medium heat. Add onions, carrot, and celery. Sauté until all vegetables are soft, about 12 min. Add 3½ cups water, beans with cooking liquid, and tomato and bring to simmer. Reduce heat to medium-low and simmer 25 min 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 ½ cupfuls if very thick, about 10 min. 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.

Directions:
Directions:

 

 

 

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