I have been making this soup forever and it's a most perfect soup to make during the weekend when you have a little time to cook and gather ingredients. I make a big pot and freeze some for later and keep some in the fridge for lunch the next day. This is really just a tomato base soup with beans and pasta. How bad can that be? unless you hate beans and pasta that is. I usually have ingredients in the pantry and it is a wonderful warm experience, with a nice salad this is a perfect meal. I used to only make this with dry beans but in the name of time and taste I used canned beans and have now always made this with canned. I must admit this makes it a whole lot easier and honestly no one knows the difference! It is a wonderful hearty soup halfway between a soup and a pasta no matter how you do the beans!
Enjoy this amazingly delicious comforting soup and did I mention super easy????
Ingredients:
1 medium yellow onion, chopped
2 - 3 tablespoons olive oil
4 garlic cloves, minced
1 28 oz. can chopped tomatoes ( San Marzano)
10 - 12 fresh basil leaves
red pepper flakes
handful of italian parsley, chopped
2 cans rinsed and drained Cannellini Beans
5 cups water or chicken broth or vegetable broth to keep it vegetarian -- water works just fine but you'll have to check your salt and pepper if using broth especially boxed broth which contains salt. Your call-- super easy recipe.
app. 1 cup pasta, elbows, tubetti, ditalini, or broken spaghetti
Kosher Salt -- to taste
Freshly Ground Black Pepper
Directions:
In a large , heavy stockpot ( Le Creuset) saute onion in olive oil. When onion is golden and transparent, add garlic. Cook for a few more minutes. Add tomatoes and herbs. Add some kosher salt about 1/2 Tablespoon and some grinds of the pepper mill now and you'll be tasting all along for salt and pepper
Add the beans and the 5 cups of water and cook over medium heat for 15 minutes - until the beans begin to break down and the soup begins to thicken. Lower heat to a slow simmer, as low as you can. Stir frequently to prevent it from sticking and burning bottom of the pot. Taste for salt and pepper again. I always like it to simmer for a long time, an hour would probably do it, but if I have the time I let it sit for as long as I can. Sometimes after it's been simmering for a while , I turn off the heat and right before serving just bring to a boil and add pasta -- I actually like to make a small pot of pasta on the side in another pot and put into bowl and then ladle soup over the pasta. The pasta stays best this way and when I freeze it I just make a little more pasta again.
Be careful not to let it burn while it's simmering , stir frequently . If you need more liquid add water a little at a time.
Right before you're ready to serve bring to a low boil and add the pasta and cook until pasta is al dente, about 5 - 10 minutes depending on type of pasta you're using. I used ditalini. Or make pasta separately which is what I would recommend , see notes in above paragraph on the pasta.
Serve immediately in large soup bowls.
Guests can drizzle some good olive oil and grate some Parmesan Cheese over. Should serve 8 - 10 depending on appetites. I froze remainder for another time.
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