Recipe by CulinaryQueen
Got this from my friend Cheryl, a Kentucky girl.
Top Review by Khana
I made this yesterday. It is SOOOOO good you have to try it! I used a can of basil, olive oil and balsamic diced tomatoes. (bought them on accident) I didn't have whatever kind of beans it calls for so I just used a can of small white beans and a can of red kidney beans. For the pasta I had some spirals so I tossed in some of them. I added a pinch of sugar cos while it was cooking it had that tomato twang. Though I think might not need it once everything blends. Then I baked up some garlic bread to break into it. This turns out so yummy loads of basil flavor and its pretty too.
- 4 cups chicken stock
- 1 (28 ounce) can tomatoes, coarsely chopped
- 1 onion, finely chopped
- 1⁄2 teaspoon oregano
- 4 cups cannellini beans (rinsed if canned)
- 2 garlic cloves
- 1⁄2 cup fresh basil
- 2 teaspoons olive oil
- salt and pepper
- 1 cup ditalini (or any small pasta)
- basil leaves, for garnish
Directions See How It's Made
- In large saucepan, bring chicken stock to a boil over medium heat. Add tomatoes, onion and oregano and simmer about 10 minutes. Add beans and continue cooking until onion is tender, about another 10 minutes.
- In blender or food processor, finely chop the garlic and basil. Add olive oil and process until combined. Using a slotted spoon, transfer half the beans and veggies to the basil mixture. Process until smooth, then stir puree back into the soup.
- Cook pasta, reserving 1 cup of cooking water. Stir the pasta into the soup and season with salt and pepper. If the soup is too thick, thin out with the pasta cooking water.
- Garnish with basil and serve.