White Bean Soup with Pasta & Potatoes
By Leslie Kedash
Only eight more days until we can leave this forgettable winter behind. With cold, wet and rainy
weather still with us for now, I decided to try this hearty bean soup as a send off to the season.
It’s fast and easy and you likely have most of the ingredients in your pantry.
I upped the pasta, veggies and potatoes to make a hearty thick soup.
White Bean Soup with Pasta and Potatoes
Deborah Madison The Savory Way
Makes 6 servings
1 cup cannellini or other dried white bean, soaked 6 hours or over night
2 quarts cold water
2 medium-sized white or red potatoes
8 large sage leaves or 1 teaspoon dried
2 teaspoons rosemary leaves or 1 teaspoon dried
3 garlic cloves
2 celery stalks
2 medium-sized carrots
1 small onion
2 tablespoons olive oil
1 cup dried pasta, short tubular variety
salt
freshly ground pepper
extra virgin olive oil, to finish the soup
Drain the beans, put them in a soup pot, and cover them with water. Slowly bring to a boil, then boil vigorously for 5 minutes. Skim off any foam that rises to the surface; then lower the heat to a simmer. (more…)
