Pasta and Bean Soup
| Yield: | 6 Servings |
| Categories: | Vegetables, Soups |
| 1 | c | Cannellini beans |
| 5 | tb | Olive oil |
| 1 | c | Finely chopped onion; yellow |
| 1/2 | c | Finely chopped celery |
| 1 | ts | Minced garlic |
| 1/4 | c | Fresh sage; chopped |
| 1 | tb | Chopped fresh rosemary |
| 2 | Bay leaves | |
| 1 | c | Diced carrot; scrubbed |
| 1/2 | c | Fennel bulbs; chopped |
| 1 | c | Plum tomatoes; chopped drained |
| 3 | tb | Fresh flat-leaf parsley; chopped |
| 2 | c | Low sodium vegetable broth |
| pn | Salt | |
| pn | Freshly ground black pepper | |
| 3/4 | c | Macaroni; or small pasta |
| 3 | tb | Chopped fresh basil; and/or |
| Fennel weed | ||
| Grated Parmesan cheese | ||
| Fresh basil; for garnish |
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