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Smooth, creamy white beans make this a flavorful yet hearty soup. Use good quality canned white beans and serve with a salad and Italian bread.
Preparation facts
Servings: 6
Yield: 12 cups (3L)
Ingredients
2 Tbs (30mL) olive oil
1 medium onion, chopped
2 stalks celery, chopped
4 cloves garlic, minced
3 cups (680g) canned tomatoes (1 28-ounce can)
6 cups (900g) canned white beans (3 15-ounce cans), undrained
5 cups (1.25L) water
1/2 tsp (3g) salt (sea salt if on a corn-free diet*)
Freshly ground pepper, to taste
1 cup (75g) pasta shells, or other small pasta shape
1/4 cup (9g) fresh basil leaves, coarsely chopped
Directions
Heat olive oil in a large soup pot and sauté onions, celery, and garlic until tender.
Add the canned tomatoes and cook over medium heat, breaking up the tomatoes with a spoon, so they are in small pieces.
Cover and cook for about 20 minutes, covered, stirring occasionally.
Add the canned beans with their liquid, the water, salt, and pepper, and cook over medium heat for another 20 minutes, until the beans are soft and begin to break apart.
Add the pasta to the soup, and cook for another 5–10 minutes until the pasta is cooked through.
Ladle into bowls and top with the basil leaves as a flavorful garnish.
* Allergy notes: People following a corn-free diet should avoid iodized salt since it contains dextrose, which should be avoided by those allergic to corn.
Nutrition facts
Copyright 2007, Healthnotes, Inc., 1505 S.E. Gideon St., Suite 200, Portland, Oregon 97202, www.Healthnotes.com.
2006-09-07
