Don’t you just love bean soup in the winter? This is an Italian version that we think is very good. Use any dried white bean you have. I particularly like the white kidney beans, but any of them will do. I also like the little tubular pasta that isn’t much bigger than the beans. It holds some of the thick liquid and the size seems just right. Also, have lots of extra parmesan cheese at the table for stirring in at the last minute. Add some crusty bread and a salad and you’ve got a perfect winter supper.

2 T olive oil

1 small onion, diced

2 carrots, diced

1 large stalk celery, diced

3 garlic cloves, minced

1 1/2 cups canned tomatoes

2 cups white beans, cooked

3 cups chicken broth

1/2 lb small pasta

1/4 cup chopped parsley

1/4 cup parmesan cheese, grated

salt and pepper to taste

I prefer to pressure cook the beans which only takes about 45 minutes. You can cook beans in 3 times water to beans until tender, covered over medium heat, until done. If not using a pressure cooker, simmer over low heat until the beans are tender. If not using a pressure cooker, it should take at least an hour and a half.

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Tags: Bean soup recipe, healthy recipe, pasta and bean soup recipe, pasta e fagioliBean soup recipe, healthy recipe, pasta and bean soup recipe, pasta e fagioli

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