Italian Pasta and Bean Soup
Like minestrone, this is an Italian standard. Serve it with Bruschetta (page 159) or fresh garlic bread.
Recipe information
Yield
8 or more servings
Ingredients
Preparation
Step 1
Heat the oil in a soup pot. Add the onion, garlic, carrot, and celery and sauté over medium-low heat, stirring frequently, until golden.
Step 2
Add the beans, cooking liquid, zucchini, bay leaves, seasoning, and tomato paste. Bring to a rapid simmer. Lower the heat, cover, and simmer gently until the zucchini is just tender, about 10 minutes. Remove from the heat and allow the soup to stand for an hour or so to develop flavor. Remove and discard the bay leaves.
Step 3
Just before serving, cook the pasta until al dente in a separate saucepan. Drain and rinse briefly under cool water until it stops steaming. Stir into the soup along with the parsley. Season with salt and pepper and serve.
Nutrition Information
Step 4
Per serving:
Step 5
Calories: 224
Step 6
Total fat: 5g
Step 7
Protein: 12g
Step 8
Fiber: 8g
Step 9
Carbohydrate: 36g
Step 10
Cholesterol: 0mg
Step 11
Sodium: 62mg