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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 6 |
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This recipe is oh so yummy on a cool day with a loaf of crusty bread. This is a winter favoriteat our house. Ingredients:
2 medium onions, finely chopped |
1/3 cup olive oil |
4 garlic cloves, minced |
1 (28 ounce) can italian tomatoes, chopped with juice |
1 bay leaf |
1 teaspoon rosemary |
1 teaspoon basil |
1 tablespoon parsley |
1 (15 ounce) can cannellini beans, drained and rinsed |
6 cups water |
1 cup dry white wine or 1 cup chicken broth |
1 teaspoon salt and pepper (or to taste) |
1 cup ditalini |
grated parmesan cheese or romano cheese |
Directions:
1. Saute the onions in olive oil in a soup pot for 2 minutes.
2. Add garlic and 1 minute more.
3. Add tomatoes, bay leaf, rosemary, basil and parsley.
4. Cook over medium heat 3 minutes. Stir often. Should be smooth and thick. Add beans, water, wine, salt and pepper.
5. Stir well and bring to a boil.
6. Cook about 15 minutes, covered, over medium heat.
7. Add pasta and cook five minutes more.
8. Turn off heat and cover.
9. Let soup rest for 10 minutes.
10. Remove bay leaf
11. serve hot.
12. sprinkle each bowl with parmesan cheese.
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