Recipe by Bev
Serve this with a drizzle of olive oil and freshly grated parmesan cheese, if desired. From Bon Appetit.
Top Review by Scoutie
Was just going to post this and here it is! From the Bon Appetit site, I followed some of the reviewers suggestions and it was very flavorful! Here are some of those suggestions: Be sure to use fresh thyme and rosemary. Also used half chicken broth/half beef broth, the rest water. (only 3 cups of water) Add the minced rosemary to the cooking liquid of the beans. Add some sea salt in the last 15 minutes of cooking time. Add first sage leaves, then cubed celery to onions when frying them, before adding the canned tomatoes. Plenty of salt and pepper and a squeeze or two of lemon makes this very good. With those suggestions, I think this is a really great soup. Thanks for posting, Bev
- 1 (16 ounce) package dried great northern beans (about 2 1/2 cups)
- 16 cups water (or more)
- 5 cloves garlic, unpeeled,plus
- 3 cloves garlic, peeled,chopped
- 1 stalk celery, 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 pasta or 3⁄4 cup elbow macaroni (about 6 ounces)
Directions See How It's Made
- Place beans in large pot.
- Add enough cold water to cover beans by 3 inches.
- Let stand overnight.
- Drain beans well.
- Return to pot.
- Add 16 cups water, 5 unpeeled garlic cloves, and celery stalk.
- Bring mixture to boil; reduce heat to low and simmer 1 hour 15 minutes, stirring occasionally.
- Meanwhile, heat 2 tablespoons oil in heavy large skillet over medium-high heat.
- Add onions and 3 chopped garlic cloves and sauté until golden brown, about 10 minutes.
- Add tomatoes with juices, rosemary, sage, and celery salt to mixture, stirring to combine.
- Add vegetable mixture to bean mixture in pot.
- Simmer soup until beans are tender, about 45 minutes.
- Cook pasta in another large pot of boiling salted water until tender but still firm to bite, stirring occasionally.
- Drain well.
- Add cooked pasta and remaining 3 tablespoons olive oil to soup, stirring to combine.
- Thin soup with more water, if desired.
- Season soup to taste with salt and pepper and serve.
- Makes 12 first-course or 6 main-course servings.