White Bean and Pasta Soup

2 Tbs. olive oil
2 cups chopped onion
1 cup chopped carrot
1 cup chopped celery
3-1/2 cups water (more if needed)
2-1/2 cups cooked Cannellini beans (1 can)
1 large tomato, seeded and finely chopped
1 cup small pasta (such as Farfalline)
1/3 cup chopped green onions (white and pale green parts only - about 2 of them)

Can be served with crusty Italian bread, if desired.

Heat olive oil in large pot over medium heat. Add onions, carrots and celery. Saute until all veggies are soft - about 12 minutes. Add 3-1/2 cups water, beans with cooking liquid and tomato and bring to simmer. Reduce heat to medium low and simmer 25 minutes to blend flavors, stirring occasionally. Mix in pasta, bring to boil. Cook until pasta is just tender but still firm to bite, adding more water to soup by 1/2 cupfuls if very thick. Season soup with salt and pepper.

Serving Size: 1 soup bowl

Number of Servings: 6

Recipe submitted by SparkPeople user PATTIK51.