PASTA DAY: Tuscan White Bean Soup With Ditalini

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* Exported from MasterCook *

 

Tuscan White Bean Soup With Ditalini

 

Recipe By : Pasta For All Seasons, by Robin Robertson, page 158

Serving Size : 6 Preparation Time :0:00

Categories : Beans And Legumes Soups And Stews

Vegetables

 

Amount Measure Ingredient -- Preparation Method

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1 tablespoon olive oil

1 onion -- minced

1 stalk celery -- minced

1 large garlic clove -- minced

1/4 cup tomato paste

15 ounces canned diced tomatoes

1 1/2 cups cooked cannellini beans -- drained and rinsed

1/2 teaspoon salt -- or to taste

cayenne pepper

1/4 teaspoon dried oregano

7 cups vegetable stock or water

8 ounces ditalini

freshly grated Parmesan cheese

OR soy Parmesan

 

Serves 6 to 8

 

The people of Tuscany are known as " bean eaters " owing to the popularity of

legumes in their cooking. In addition to the creamy cannellini bean,

Tuscans favor chickpeas, favas, and borlotti beans, which are also known as

cranberry or Roman beans.

 

Heat the oil in a stockpot over medium heat. Add the onion and celery and

cook until soft, about 5 minutes. Add the garlic and cook for 30

seconds. Blend in the tomato paste. Add the diced tomatoes, beans, salt,

cayenne to taste, oregano, and stock or water. Simmer over low heat for 30

minutes. Meanwhile, cook the ditalini in a large pot of salted boiling

water, stirring occasionally until it is al dente, about 5 minutes. When

the pasta is cooked, drain it and stir it into the soup. Simmer gently for

10 minutes to blend the flavors. Ladle the soup into bowls, sprinkle with

cheese, and serve immediately

 

Other pasta choices: elbows, small shells

 

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