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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