Karla brought over this soup one night and it was delicious! She made it with fresh herbs and I think that makes a big difference. Treat yourself while the weather is still cold and try some!
Italian Pasta and Bean Soup
1 medium onion, cut into 8 pieces
2 medium carrots, cut into 2-inch pieces
1 rib celery, trimmed and cut into 1-inch pieces
¼ lb. fresh fennel (½ of a small bulb), tall stalks and leaves discarded and bulb cut into cubes
1 large clove garlic
2 teaspoon olive oil
2 cups canned chopped tomatoes with juice
4 cups chicken or vegetable broth
1 cup cooked or canned white beans (she used the entire can)
½ cup short tube-shaped pasta (ditalini or tubetti)
Salt and pepper
2 tablespoons each (or more as needed):
Fresh basil
Fresh parsley
Parmigiano cheese
Combine onion and garlic in a food processor and process until finely chopped (or chop by hand). Heat olive oil in a 4-quart saucepan over medium-high heat. Add vegetables and cook until they soften (2-3 minutes). Stir in tomatoes and broth. Bring to a boil. Cover, reduce heat to medium-low and simmer 20-30 minutes. Add beans and pasta and cook, stirring frequently, until pasta is al dente – about 10 minutes. Season with salt and pepper to taste, stir in basil and parsley. Garnish servings with cheese.
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