White Bean Soup with Pasta and Rosemary Oil -- CORRECTED

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Oops -- here's the corrected version. I had the wrong source information on the

last one I sent.

 

 

* Exported from MasterCook *

 

White Bean Soup with Pasta and Rosemary Oil

 

Recipe By :Vegetarian Cooking for Everyone, Deborah Madison

Serving Size : 10 Preparation Time :0:00

Categories : Vegetarian Cooking For Everyon

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

ROSEMARY OIL:

1/3 cup extra virgin olive oil

2 tablespoons finely chopped rosemary -- or 2 tbsp. dried

2 cloves garlic -- sliced

SOUP:

2 cups cannellini, navy beans, or a mixture

2 tablespoons olive oil

1 tablespoon chopped fresh rosemary -- or 2 tsp. dried

1 onion -- finely diced

2 carrots -- finely diced

1 rib celery -- finely diced

5 cloves garlic -- sliced

1/3 cup chopped parsley

1 cup diced tomatoes -- (fresh or canned) with their juices

salt & freshly milled pepper

1 cup dried small pasta -- shells, lumache, or

other favorite shape

thin shavings or freshly grated Parmesan

 

Slowly warm the olive oil with 2 tablespoons of rosemary and 2 cloves of garlic

until the garlic begins to color, about 3 minutes.

 

Cover the beans with boiling water and set aside while you prepare the rest of

the ingredients.

 

Heat the oil with 1 tablespoon of rosemary in a soup pot over medium heat. Add

the onion, carrots, and celery, and cook until the onion is softened and

starting to color in places, about 10 minutes. Stir in garlic and parsley and

cook for a few minutes more. Drain the beans and add them to the pot along with

the tomatoes and 3 quarts of water. Bring to a boil, lower the heat, then

simmer, covered, until the beans have begun to soften, about 1 hour. Add 2

teaspoons of salt and continue cooking until the beans are completely tender,

another 30 minutes or so.

 

Puree half the soup to give it some body -- or leave it thin. For a thicker

smooth soup, puree all of it.

 

Cook the pasta in boiling salted water, then drain. Strain the rosemary oil.

Ladle the soup into bowls and add some pasta to each. Drizzle some oil over

each bowl and add pepper to taste. Cover with thin shavings of Parmesan.

 

 

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Per Serving (excluding unknown items): 280 Calories; 11g Fat (33.1% calories

from fat); 11g Protein; 37g Carbohydrate; 7g Dietary Fiber; 0mg Cholesterol;

19mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 2 Fat.

 

NOTES : VARIATIONS:

 

WHITE BEAN AND PASTA SOUP WITH SAGE: Sage is another fine herb with white

beans. Replace the rosemary with 2 tablespoons of chopped fresh sage or 1

tablespoon dried and add 1/4 teaspoon of red pepper flakes. For garnish, fry 12

fresh sage leaves in 1/4 cup of olive oil until they darken. Serve them

floating on the soup and the remaining oil drizzled over the top.

 

WHITE BEAN AND PASTA SOUP WITH GREENS: Remove and discard the stems from 1

bunch of chard, spinach, mustard greens, or kale. Coarsely chop the leaves and

saute in a little olive oil with a little chopped garlic and a pinch of red

pepper flakes until tender. Add a little water to the pan if it's dry and the

greens aren't done. Times with vary, so taste them. Season with salt and stir

into the soup just before serving.

Nutr. Assoc. : 0 0 3399 0 0 26022 0 0 0 0 0 0 0 0 0 904365 0