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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 6 |
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This is a dollar stretcher. The actual recipe calls for dried beans, but I prefer using canned ones just out of time saved. Whatever you like best should work. Prep time does not include soaking the beans. Ingredients:
1 1/4 cups dried great northern beans cannellini beans |
1 pinch baking soda |
1/4 cup olive oil |
2 garlic cloves, crushed |
8 cups vegetables or 8 cups chicken broth |
1 cup short pasta, such as tubettini |
3 cups diced canned tomatoes |
1/4 cup chopped parsley |
salt and pepper |
Directions:
1. Put beans in a bowl (if using dried beans) and add water to cover by 3 inches. Add baking soda; let soak overnight. Drain just before using.
2. Place drained beans in a 4 to 6 quart pot. Add olive oil, garlic and 7 cups of broth. Bring to a boil. Reduce heat and simmer, partially covered, 1 hour or until beans are tender. Cool slightly.
3. Using a slotted spoon, transfer about 3/4 of the beans to a blender or food processor. Add about 1/2 cup liquid from the pot. Blend until smooth.
4. Return bean puree to pot. Add remaining 1 cup broth and bring to a boil. Add pasta and simmer 15 minutes or until pasta is tender. Add about a cup of water if soup seems too thick at that point.
5. Remove from heat. Stir in tomatoes and parsley. Season with pepper, and add salt if needed.
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