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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Italian Soup with a very nice flavor,served in Italian restaurants all over Italy! Nothing like a good loaf of hard crusted bread to go along with this soup. Ingredients:
1 cup tubettini pasta |
2 cups cooked small white beans |
2 tablespoons water |
3 tablespoons olive oil |
1 small onion |
2 garlic cloves |
10 sage leaves, chopped |
1 teaspoon rosemary |
3 tablespoons tomato paste |
4 cups broth |
1 tablespoon parmesan cheese |
1 teaspoon salt |
Directions:
1. Boil the pasta about 5 minutes so that it is partially cooked, drain and set aside. Combine 1/2 cup of the cooked beans and the water in a blender or food processor. Blend until smooth.
2. Heat olive oil in a large sauce pan or dutch oven over medium heat. Add onion and cook until it is translucent, about 3-4 minutes stirring all the time. Add the garlic, sage and rosemary and cook for 1 minute stirring constantly.
3. Season well with salt and fresh ground black pepper. Stir in the tomato paste and cook until it caramelized and melts in with the other ingredients, about 2 minutes.
4. Thin tomato paste mixture with broth, add the remaining 1/2 cups beans and simmer for 10 minutes. Add pasta until it is kinda soft but not to soft, about 3 minutes. Sprinkle Parmesan and a few drops of olive oil and serve.
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