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Prep Time: 10 Minutes Cook Time: 120 Minutes |
Ready In: 130 Minutes Servings: 8 |
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This traditional pasta and white bean soup is an Italian classic. Be sure to cook the pasta until just al dente. Keeping it a bit chewy or toothsome insures it maintains a low glycemic index (description courtsey of Dr. Weil's Optimal Eating Plan). This is from the wonderful recipe collection of Dr. Weil. I highly recommend all of this dishes but especially this classic! Ingredients:
1 cup small dried white bean |
1 tablespoon extra virgin olive oil |
1 large onion, chopped |
6 garlic cloves, minced |
10 cups water or 10 cups vegetable stock |
1/2 teaspoon dried rosemary, crushed |
1 cup small shell pasta (orzo or small shells) |
salt and black pepper |
2 tablespoons fresh parsley, chopped |
1 cup freshly grated parmesan cheese |
additional extra virgin olive oil (optional) |
Directions:
1. Wash the beans. In a large pot, cover them with cold water. Soak for 6-8 hours. Drain into a colander.
2. In the same pot, heat 1 tablespoon of olive oil over medium heat, add the onion and garlic, and saute until soft.
3. Add the beans and water or stock. Cover and bring to a boil over high heat. Reduce heat to low, add the rosemary, and simmer 2 hours or until the beans are tender.
4. Raise heat to high, add the pasta, and cook until al dente.
5. Season the soup to taste with salt and pepper, garnish with the chopped parsey. Serve accompanied by grated Parmesan cheese and the optional extra-virgin olive oil.
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