Awash in soup! This weekend I made 5 different kinds of soup. I want to stock up the freezer. Also, a friend of mine is having back surgery, so I doubled the recipes. My daughter, Grace, walked into the kitchen and told me I need to enter a 12 step program! She thinks I’m nuts, and I am….
Italian Pasta & Cannelli Bean Soup
1 Tbs olive oil
1 medium onion, chopped
Kosher salt and pepper
1 clove garlic, finely chopped
6 cups low-sodium chicken broth
1 1/2 cups farfallini (small bowtie pasta) or other small pasta
2 cans 15 oz cannellini beans, rinsed
1 cans 14.5 oz diced tomatoes in juice
1/2 cup fresh flat-leaf parsley, chopped
1/4 cup Parmesan, grated
Heat the oil in a large saucepan over medium-high heat. Add the onion and ¼ tsp each salt and pepper, and cook, stirring, until beginning to soften, 4 to 5 minutes. Add the garlic and cook, stirring, for 1 minute (do not let it brown).
Add the broth and pasta and bring to a boil. Reduce heat and simmer until the pasta is just tender, 8 to 10 minutes.
Stir in the beans and tomatoes and cook until heated through, about 2 minutes. Remove from heat and stir in the parsley. Serve with the Parmesan.