Name: White Bean and Pasta Soup
Yield: 6 Servings
Ingredients: 3 tablespoons olive oil; 2 cups chopped onions; 2/3 cup chopped carrot; 2/3 cup chopped celery; 3 1/2 cups (or more) water; 2 to 2 1/2 cups cooked white beans with 3/4 cup reserved cooking liquid (see Cannellini Beans with Garlic and Sage); 1 large tomato, seeded, finely chopped; 1 cup small pasta (such as farfalline); 1/3 cup; Extra-virgin olive oil (for drizzling)

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