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White Bean and Pasta Soup - In Good Taste

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					White Bean and Pasta Soup
6 to 8 servings

8 ounces small macaroni
2 tablespoons olive oil
4 ounces pancetta or bacon, chopped (optional)
1 medium onion, chopped
3 large cloves garlic, chopped
2 celery stalks, chopped
2 carrots, peeled and chopped
3 15-ounce cans cannellini or great northern beans, drained (or 5 cups home-
cooked beans)
6 cups chicken broth
1 cup diced tomatoes, canned or fresh
Rind of a piece of Parmesan cheese (optional)
1 sprig fresh rosemary
Salt and pepper to taste
Optional Garnishes
1-2 tablespoons olive oil
1-2 tablespoons balsamic vinegar
1/4 cup grated Parmigiano Reggiano cheese
Slices of rustic bread, brushed with olive oil and toasted
Chopped parsley

1/4 cup grated Parmigiano Reggiano cheese
Slices of rustic bread, brushed with olive oil and toasted
Chopped parsley


Heat olive oil in a medium saucepan over medium heat. Sauté the pancetta with
the onion until golden. Add the garlic, celery, and carrots and sauté until fragrant,
about 2 minutes more.
Add the remaining ingredients and simmer with lid on for about 10 minutes
Remove the rosemary and Parmesan rind. Puree a cup or two of the soup in
your blender (use a hand immersion blender if you have one)
Return the soup to a boil over high heat. Add the pasta, cover, and boil, stirring
occasionally, until the macaroni is tender but still firm to the bite, about 8 minutes.
Taste for salt and pepper.
Ladle the soup into bowls and garnish with a drizzle of olive oil, a few drops of
balsamic vinegar, and a sprinkle of Parmesan and parsley.

				
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posted:11/6/2011
language:English
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