Rosmary Bean Soup with Pasta
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
The Oil:1/3 cup extra virgin olive oil 2 Tbsp rosemary, finely chopped(dry is fine)3 cloves garlic, minced The Soup 2 cups white beans (I like navy)2 Tbsp extra virgin olive oil 1 Tbsp chopped rosemary (dry is fine)1/4 tsp hot red pepper flakes1 onion, medium, diced 2 carrots, diced 1 celery rib, diced 6 cloves garlic, minced or sliced1/3 cup parsley,chopped (half that if using dry)32 oz chicken broth 32 oz water 1 15oz diced tomatoes, including juice1 cup any dry, small pasta grated romano cheese
The oil:
warm extra olive oil with rosemary and garlic until garlic begins to color, approx 3 minutes turn off heat and set aside
The soup:
Cover beans with boiling water (just enough to cover them) cover and set aside
Heat oil with rosemary, pepper flakes in large stock pot.
Add onion, carrots, celery and cook until onion softens approx 10 minutes
Stir in garlic and parsley and cook a few more minutes.
Drain beans and add to pot along with tomatoes, broth, and water. Bring to boil, lower heat and cover. simmer approx 2 hours
season to taste
Puree half the soup and add back to pot
cook pasta according to package
Strain rosemary oil
Ladle soup into bowls, add some pasta to each and top with grated romano cheese and a drizzle of rosemay oil.
Makes 12 servings
Number of Servings: 12
Recipe submitted by SparkPeople user MOMRITZ.
warm extra olive oil with rosemary and garlic until garlic begins to color, approx 3 minutes turn off heat and set aside
The soup:
Cover beans with boiling water (just enough to cover them) cover and set aside
Heat oil with rosemary, pepper flakes in large stock pot.
Add onion, carrots, celery and cook until onion softens approx 10 minutes
Stir in garlic and parsley and cook a few more minutes.
Drain beans and add to pot along with tomatoes, broth, and water. Bring to boil, lower heat and cover. simmer approx 2 hours
season to taste
Puree half the soup and add back to pot
cook pasta according to package
Strain rosemary oil
Ladle soup into bowls, add some pasta to each and top with grated romano cheese and a drizzle of rosemay oil.
Makes 12 servings
Number of Servings: 12
Recipe submitted by SparkPeople user MOMRITZ.
Nutritional Info Amount Per Serving
- Calories: 173.6
- Total Fat: 9.2 g
- Cholesterol: 7.2 mg
- Sodium: 552.3 mg
- Total Carbs: 18.8 g
- Dietary Fiber: 4.8 g
- Protein: 4.6 g