Simple Italian Bean Soup
- Ready In:
- 50mins
- Ingredients:
- 16
- Serves:
-
6
ingredients
- 2 tablespoons olive oil
- 1 large onion
- 3 large celery ribs
- 3 garlic cloves
- 15 1⁄2 ounces can cannellini beans, rinsed and drained
- 1 teaspoon salt
- 1⁄2 teaspoon pepper
- 1⁄4 teaspoon marjoram
- 1⁄4 teaspoon cayenne pepper
- 1⁄2 teaspoon hot sauce
- 1 teaspoon basil
- 2 1⁄2 cups chicken broth
- 2 cups water
- 1 cup uncooked ditalini or 1 cup uncooked small shell pasta
- 28 ounces canned diced tomatoes
- 6 tablespoons grated parmesan cheese
directions
- Chop onion and celery, and mince garlic. Heat oil over medium heat in large soup pot. When oil is hot, add onion and celery and cook until soft. Add garlic and cook for 1 minute.
- Add seasonings to onion mixture (salt, pepper, marjoram, cayenne, hot sauce, and basil) and stir to combine. Cook for another minute or so, then add beans, stirring to combine. Stir in tomatoes next,.
- When everything is well combined, add broth and then water. Bring to a boil, then reduce to a simmer. Simmer soup for 20 minutes, then add uncooked pasta. Simmer for another 10 minutes, or until pasta is cooked. Taste for seasoning, and add salt and/or pepper if needed. Serve each bowl with Parmesan cheese sprinkled on top.
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RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!