Italian Bean and Pasta Soup

  1. Saute until onions are tender:
    • 1 c. chopped onions
    • 1 c. chopped carrots
    • 1 stalk celery, chopped
    • 3 cloves garlic, finely chopped
    • 2 tbs. oil
  2. Add:
    • 7 c. chicken broth (4 cans—14½ oz. each)
    • 1 c. dried white beans
    • 1 tsp. dried rosemary
    • 1 tsp. dried basil
    • ¼ tsp. crushed red pepper
    • ¼ tsp. dried sage
  3. Bring to a boil, cover, and simmer for 1 to 1½ hours until beans are tender, or cook 20 min. in a pressure cooker.
  4. Add:
    • 1 c. canned tomatoes (Italian-style or regular)
  5. If desired, transfer half the bean soup to a blender and blend until smooth; return the mixture to the pot.
  6. This soup tends to get too thick and spicy. Add water to get the desired consistency and flavor.
  7. Add:
    • 1 c. tiny shell pasta, or other small pasta
    • 1 c. green beans (optional)
  8. Cover and simmer until pasta is tender.