Florentine White Bean Soup with Pasta

Name: Florentine White Bean Soup with Pasta
Yield: Makes 12 first-course or 6 main-course Servings
Ingredients: 1 16-ounce package dried Great Northern beans (about 2 1/2 cups); 16 cups (or more) water; 5 garlic cloves, unpeeled, plus 3 garlic cloves, peeled, chopped; 1 celery stalk, cut in half; 5 tablespoons olive oil; 2 medium onions, chopped (about 3 cups); 1 14 1/2-ounce can diced tomatoes in juice; 1 tablespoon chopped fresh rosemary; 1 tablespoon chopped fresh sage; 1/2 teaspoon celery salt; 3/4 cup tubettini or elbow macaroni (about 6 ounces)

By Buca Mario Florence Italy

October 31, 2002

Recipe notes