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Print this Recipe    Pasta Bean

Italian Pasta and Bean Soup
serves 8

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 Great Northern Beans from about 1 1/2 cups dry
7 cups cooking liquid from beans or water.
2 cups diced zicchini
2 bay leaves
1 1/2 teaspoon Italian Herb Mix
1/4 cup tomato paste
1 1/2 cups ditalini (tiny tubular pasta)
2 tablespoons chopped fresh parsley
salt and pepper to taste

Pick over beans, then rinse thotoughly. Put the 1 1/2 cups beans
in a large bowl with 4 times more water than beans and leave to
soak over night. Drain off soaking water and put beans in a heavy
skillet or saucepan with the specified about of water. Bring the
beans to a boil, lower the heat, cover and simmer until tender.
Heat the olive oil in a sopup pot. Add the onion, garlic, carrot
and celery and saute over medium heat, stirring frequently, until
the onion is golden. Add the beans, cooking liquid or water,
zucchini, bay leaves, herb mix and tomato paste. Bring to a simmer,
The simmer gently, covered until the zuxxhini is just tender, about
10 minutes. remove from the heat and allow the soup to stand for
an hour or so to develop flavor.

In a separate saucepan, cook the pasta al dente. Rinse breifly
under cool water until it stops steaming. Add the parsley to the
soup and heat it through. when the soup is hot, add the cooked
pasta and season to taste with salt and pepper. Serve at once.

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