Pasta And White Bean Soup
serves 2-4
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2 tablespoons olive oil
1 medium yellow onion, chopped
3 cloves garlic, minced
2 sprigs rosemary
2 15-ounce cans white beans, rinsed and drained
1 pound tomatoes (2 cups), cored, seeded and diced
2 cups water
4 cups low-sodium broth (chicken or vegetable)
2 bay leaves
1/2 pound ditalini
1/2 cup freshly grated parmesan
prep: 15 minutes
total: 50 minutes
large saucepan
can opener
colander
grater
1. Prep all the ingredients. Heat the olive oil in a large saucepan over medium heat. When it's hot and shimmering, add the onions and season with a light sprinkling of salt and pepper. Sauté until the onions are soft, 4-6 minutes.
2. Stir in the garlic and cook for 30 seconds, then add the rosemary, beans and tomatoes. Cook, stirring occasionally, until the tomatoes begin to break down, 8-10 minutes.
3. Pour in the water and broth. Add the bay leaves and bring to a boil. Reduce the heat and gently simmer for 10 minutes. Add the pasta and continue to simmer until the pasta is tender, 7-10 minutes. Take the pan off the heat and stir in the parmesan and a drizzle of olive oil.
2. Stir in the garlic and cook for 30 seconds, then add the rosemary, beans and tomatoes. Cook, stirring occasionally, until the tomatoes begin to break down, 8-10 minutes.
3. Pour in the water and broth. Add the bay leaves and bring to a boil. Reduce the heat and gently simmer for 10 minutes. Add the pasta and continue to simmer until the pasta is tender, 7-10 minutes. Take the pan off the heat and stir in the parmesan and a drizzle of olive oil.
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