Recipe information
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)
Need to make a substitution?
Preparation
Step 1
Heat 3 tablespoons olive oil in heavy large pot over medium heat. Add onions, carrot, and celery. Sauté until all vegetables are soft, about 12 minutes. Add 3 1/2 cups water, beans with cooking liquid, and tomato and bring to simmer. Reduce heat to medium-low and simmer 25 minutes to blend flavors, stirring occasionally. Mix in pasta; bring to boil. Cook until pasta is just tender but still firm to bite, adding more water to soup by 1/2 cupfuls if very thick, about 10 minutes. Season soup with salt and pepper.
Step 2
Ladle soup into bowls. Sprinkle with chopped green onions, drizzle with extra-virgin olive oil, and serve.
What to drink
Nutrition Per Serving
One serving contains the following: Calories (kcal) 257.0 %Calories from Fat 31.9 Fat (g) 9.1 Saturated Fat (g) 1.1 Cholesterol (mg) 0 Carbohydrates (g) 35.5 Dietary Fiber (g) 6.8 Total Sugars (g) 5.0t Net Carbs (g) 28.6t Protein (g) 8.5t