White Bean and Pasta Soup

Ingredients for White Bean and Pasta Soup

• 3 tablespoons olive oil

• 475ml chopped onions

• 70g chopped carrot

• 160ml chopped celery

• 850ml (or more) water

• 475 to 600ml cooked white beans with 180ml reserved cooking liquid (see Cannellini Beans with Garlic and Sage )

• 1 large tomato, seeded, finely chopped

• 240ml small pasta (such as farfalline)

• 50g chopped spring onions (white and pale green parts only

• about 2)

• Extra-virgin olive oil (for drizzling)

How to make White Bean and Pasta Soup

Heat 45ml olive oil in heavy large pot over medium heat. Add onions, carrot, and celery. Sauté until all vegetables are soft, about 12 minutes. Add 850ml water, beans with cooking liquid, and tomato and bring to simmer. Reduce heat to mediumlow and simmer 25 minutes to blend flavours, stirring occasionally. Mix in pasta; bring to boil. Cook until pasta is just tender but still firm to bite, adding more water to soup by 120ml fuls if very thick, about 10 minutes. Season soup with salt and pepper.

Ladle soup into bowls. Sprinkle with chopped spring onions, drizzle with extra-virgin olive oil, and serve.

Crisp Ruffino 2007 Orvieto Classico ($10)

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.