1 lb dried cannellini beans
2 lb vegetables: zucchini, leeks, turnip, carrot and celery
2 tbsp olive oil
2 small tomatoes, chopped
2 onions, peeled and chopped
1 clove garlic, peeled and minced
2 oz pancetta, chopped
2 potatoes, peeled and cubed
8 oz small pasta, such as elbow macaroni, cooked and drained
1 tbsp chopped italian parsley
1 tbsp chopped fresh basil

Garnish: 4 tbsp grated parmesan
alternative garnish: 3 tbsp pesto sauce

How to prepare

If using dried beans, soak overnight in 3 quarts water. Procedure: bring beans to boil; reduce heat to simmer and cook, covered, for approximately 1 1/2 hours or until beans are softened; reserve liquid. Wash and chop all vegetables you have chosen to use. Heat olive oil in large pot or dutch oven. Add tomatoes, onions, garlic and pancetta; cook until onions are transparent. Add potatoes, vegetables and beans along with their liquid. Cook on medium heat until vegetables are tender, adding more water if soup gets too thick. Add pasta and heat through. Remove from heat and stir in parsley and basil. Cover and allow to rest 10 minutes. Serve with grated parmesan cheese on the side. Makes 8 servings.

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