This is a great easy soup for any day of the week. Serve with crusty bread to sop up the sauce. I make these beans all the time they are great to have in the fridge for a side dish, soup or salad. Expect more white bean recipes to come!
White Bean and Pasta Soup
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 (or chicken broth), recipe here
1 large tomato, seeded, finely chopped
1 cup small pasta, farfalline
1/3 cup Extra-virgin olive oil (for drizzling)
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 medium-low 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. Ladle soup into bowls. Sprinkle with chopped green onions, drizzle with extra-virgin olive oil, and serve.
Recipe by Bon Appetit Oct 2009