Ingredients Jump to Instructions ↓

  1. 2 tablespoons 30ml Extra-virgin olive oil

  2. 1 tablespoon 15ml Onion - finely chopped (medium)

  3. 2 Garlic cloves - minced

  4. 1 Carrot - peeled, and (medium) Cut into 1/4" dice

  5. 1 Celery stalk - cut 1/4" dice (large)

  6. 2 Large white cannellini beans - (16 oz ea) - drained, rinsed

  7. 7 cups 1659ml Water

  8. 2 cups 292g / 10oz Diced zucchini

  9. 2 Bay leaves

  10. 1 1/2 teaspoons 7 1/2ml Italian herb seasoning mix

  11. 1/4 cup 59ml Tomato paste

  12. 1 1/2 cups 355ml Ditalini (tiny tubular pasta)

  13. 2 tablespoons 30ml Chopped fresh parsley Salt - to taste Freshly-ground black pepper - to taste

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Heat the olive oil in a soup pot. Add the onion, garlic, carrot, and celery, and saute over medium heat, stirring frequently, until the onion is golden. Add the beans, cooking liquid or water, zucchini, bay leaves, herb mix, and tomato paste. Bring to a simmer, then simmer gently, covered, until the zucchini is just tender, about 10 minutes. Remove from the heat and allow the soup to stand for an hour or so to develop flavor. In a separate saucepan, cook the pasta al dente. Rinse briefly under cool water until it stops steaming. Add the parsley to the soup and heat it through. When the soup is hot, add the cooked pasta and season with salt and pepper. Serve at once. This recipe yields 8 or more servings. Description: "This Italian standard, served with fresh bread and a salad, is a meal in itself."


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