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Italian Bean and Pasta Soup

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Level: Easy

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Description

A creamy blended version of this classic vegetarian soup.

Ingredients

  • 4 Tablespoons Extra Virgin Olive Oil, Divided + More For Drizzle & Coating Pasta
  • 2 whole Small Yellow Onions, Chopped
  • 1-½ teaspoon Salt
  • 2 whole Medium Carrots, Chopped
  • 2 stalks Celery, Chopped
  • 4 cloves Garlic, Finely Chopped
  • ½ cups Chopped Fresh Parsley Leaves
  • ¼ teaspoons Ground Black Pepper
  • 2 cans (15 Oz. Size) Pinto Beans, Or Cannellini Beans
  • 2 cups Broth (I Use Imagine No Chicken Broth)
  • 1 cup Dry Whole Grain Penne Pasta, Cooked According To Package Instructions, Drained, Chopped And Tossed With A Bit Of Olive Oil
  • ½ cups Optional Chopped Fresh Parsley Or Basil For Garnish

Preparation

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.

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