Macaroni and Cannellini Bean Soup with Rosemary
Ingredients
- 6 tbs. olive oil
- 2 large garlic cloves, crushed
- 1 lb. ripe plum tomatoes (or 16-oz. can plum tomatoes, drained), peeled,
- seeded and coarsely chopped
- 1 1/2 teaspoon minced rosemary (or 3/4 tsp. dried)
- 1 can (16 oz.) cannellini beans, rinsed and drained
- 3 1/2 cup water
- 4 oz. ditalini (or small elbow macaroni), about 1 cup
- salt
- black pepper
Instructions
Heat 4 tbs. of the oil in a soup kettle. Add garlic and saut\xe9 until fragrant - about 30 seconds. Add tomatoes and rosemary and simmer until the tomatoes release their juice - about 5 minutes. Add the beans and 3.5 cups of water and bring to a boil then simmer 10 minutes. Transfer half the soup to a food processor and puree. Return to the rest of the soup in the kettle and return to boil. Add ditalini and 2 tsp. salt and simmer until the pasta is just tender - about 10 minutes. Let stand 1 hour to develop flavors . Re-warm soup and serve each portion drizzled with 1/2 tbs. olive oil and sprinkled with a little freshly ground pepper. Four servings.