Pasta & Bean Soup

lazy gourmet's Note:

This is a dollar stretcher. The actual recipe calls for dried beans, but I prefer using canned ones just out of time saved. Whatever you like best should work. Prep time does not include soaking the beans.

• Total Time: 1 hrs 30 mins
• Prep Time: 20 mins
• Cook Time: 1 hrs 10 mins

Ingredients:

Servings: 6

• 1 ¼ cups dried great northern beans cannellini beans
• 1 pinch baking soda
• ¼ cup olive oil
• 2 garlic cloves , crushed
• 8 cups vegetables or 8 cups chicken broth
• 1 cup short pasta , such as tubettini
• 3 cups diced canned tomatoes
• ¼ cup chopped parsley
• salt and pepper

Directions:

1. Put beans in a bowl (if using dried beans) and add water to cover by 3 inches. Add baking soda; let soak overnight. Drain just before using.
2. Place drained beans in a 4 to 6 quart pot. Add olive oil, garlic and 7 cups of broth. Bring to a boil. Reduce heat and simmer, partially covered, 1 hour or until beans are tender. Cool slightly.
3. Using a slotted spoon, transfer about 3/4 of the beans to a blender or food processor. Add about 1/2 cup liquid from the pot. Blend until smooth.
4. Return bean puree to pot. Add remaining 1 cup broth and bring to a boil. Add pasta and simmer 15 minutes or until pasta is tender. Add about a cup of water if soup seems too thick at that point.
5. Remove from heat. Stir in tomatoes and parsley. Season with pepper, and add salt if needed.