Italian Bean and Pasta Soup

Heat half of the olive oil in a large pot over a medium low heat. Add the onions and 1/2 teaspoon of the salt. Saute for 5 minutes, stirring occasionally. Add carrot, celery, garlic, parsley and pepper. Saute for 5 minutes more, stirring occasionally.

Add the beans with their liquid plus the broth and the rest of the salt. Turn heat down to low and simmer for 5 minutes, covered. Remove pot from the heat. Let soup cool for 15 minutes.

Puree the soup in a food processor or blender, in 2 batches. Return soup to the pot and warm over a medium low heat.

Ladle the soup into bowls and top with some of the chopped pasta. Drizzle the top with some olive oil, sprinkle with parsley and serve.

Adapted from a recipe by Maggie Stuckey.

Use organic ingredients whenever possible.