Pasta And White Bean Soup
serves 2-4
Recipe from cookthink
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ingredients
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
timer
prep: 15 minutes
total: 50 minutes
tools
large saucepan
can opener
colander
grater
instructions
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.
