Thanks to the October ’09 Bon Appetit for this one. Use some of your white beans with garlic and sage for this recipe; save the rest for Tuna and White Bean salad.

  • 3 TBS olive oil
  • I large onion, chopped
  • 3/4 cup chopped carrot
  • 3/4 cup chopped celery
  • 3 1/2 cups (or more) water
  • 2 to  cups white beans with garlic and sage with 3/4 cup  cooking liquid
  • 4 small tomatoes, seeded, finely chopped
  • 1 cup small pasta

Heat olive oil in soup pot over medium heat. Add onions, carrot, and celery. Sauté until all vegetables are soft, about 12 minutes. Add 3 1/2 cups water, cooking liquid, and tomato and bring to simmer. Reduce heat to medium-low and simmer 25 minutes to blend flavors, stirring occasionally. Mix in beans and pasta; bring to boil. Cook until pasta is just tender but still firm to bite, adding more water to soup by 1/2 cupfuls if very thick, about 10 minutes.(I had to add a one half cup of water) Add salt and pepper to taste.