Name: Italian Pasta and Bean Soup
Yield: 8 or more servings
Ingredients: 2 tablespoons extra-virgin olive oil; 1 medium onion, finely chopped; 2 cloves garlic, minced; 1 medium carrot, peeled and cut into 1/4-inch dice; 1 large celery stalk, cut into 1/4-inch dice; 4 cups cooked cannellini beans (about 1 1/2 cups dried), or two 16-ounce cans, drained and rinsed; 6 cups cooking liquid from beans, or 6 cups water with 2 vegetable bouillon cubes; 2 cups diced zucchini; 2 bay leaves; 1 1/2 teaspoons Italian herb seasoning; 1/4 cup salt-free tomato paste; 1 1/2 cups ditalini (tiny tubular pasta); 2 tablespoons chopped fresh parsley; Salt and freshly ground pepper to taste

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

2 tablespoons extra-virgin olive oil

1 medium onion, finely chopped

2 cloves garlic, minced

1 medium carrot, peeled and cut into 1/4-inch dice

1 large celery stalk, cut into 1/4-inch dice

4 cups cooked cannellini beans (about 1 1/2 cups dried), or two 16-ounce cans, drained and rinsed

6 cups cooking liquid from beans, or 6 cups water with 2 vegetable bouillon cubes

2 cups diced zucchini

2 bay leaves

1 1/2 teaspoons Italian herb seasoning

1/4 cup salt-free tomato paste

1 1/2 cups ditalini (tiny tubular pasta)

2 tablespoons chopped fresh parsley

Salt and freshly ground pepper to taste

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

Vegan Soups and Hearty Stews for All Seasons

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Nutrition Information

Step 4

Step 5

Step 6

Step 7

Step 8

Step 9

Step 10

Step 11

Recipe notes