3 tablespoons extra virgin olive oil
3 tablespoons yellow onion, finely chopped
3 tablespoons carrots, finely diced
3 tablespoons celery, finely diced
4 garlic cloves, peeled
2 15.5-ounce cans cannellini beans, drained
cup canned whole peeled tomatoes with juice, coarsely chopped
Salt and freshly ground black pepper to taste
1 beef (or chicken or vegetable) bouillon cube dissolved in 4 cups water
8 ounces small orzo or tubular pasta
cup Parmesan cheese
Saute olive oil, onion, carrots, celery, and garlic cloves in soup pot over medium heat until vegetables turn to rich golden color. Add cannellini beans and tomatoes; season with salt and pepper and stir well. Add broth and bring to a boil. Reduce heat to low, cover pot, and cook 45 minutes.
When ready to serve, scoop up large spoonful of beans and puree them in food processor or mash with side of spoon and return to pot. Make sure soup has enough liquid to cook pasta. If necessary, add more broth or water. Raise heat to medium high; when soup begins boiling, add pasta. Remove soup from heat when pasta is cooked and stir in Parmesan cheese.
Yield: 4 to 6 servings
Source: Guiliano Hazan for Bush s Best beans
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