Florentine White Bean Soup with Pasta

Recipe by Bev I Am
READY IN: 24hrs 45mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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