Friday, May 2, 2014

Tuscan White Bean Tomato And Pasta Soup

This soup is packed full of flavor the warm spices, white beans, pasta, a little heat and fresh rosemary. So easy to make. Can be on your dinner table in about 45 minutes. Perfect weeknight meal, or great soup for a dinner party. I love to make soups and stews throughout the year. This is a cross between a soup and a stew. Because of the pasta soaking up the liquid if you want more of a soup add more tomatoes or stock. You can also adjust your spices to your taste if desired. You will love this soup just like my family does ever since I found the recipe. A nice thick slice of toasted garlic bread, salad and this will soon be in your recipe box. Enjoy!!!!

  • 1 tbsp olive oil
  • 2 tbsp  butter
  • 1 stalk celery, minced
  • 1 cup yellow onion, minced
  • 2 cloves fresh garlic, minced
  • 1 tsp fresh rosemary, leaves and finely-minced (or 1/2 tsp dried rosemary)
  • 1/2 tsp dried thyme
  • 1/2 tsp paprika
  • 1/2 tsp crushed red pepper flakes, more or less to taste
  • 1 tsp kosher salt, plus more to taste
  • 1/2 tsp black pepper
  • 1-1/2- 2 cups canned chopped tomatoes in purée ( San Marzano)
  • 5-6 cups chicken or vegetable stock
  • 1 cup uncooked ditalini pasta
  • 2 (15.8 oz) cans white beans
  • optional: 1/2 cup Parmesan cheese, for topping


  1. In a large, heavy-bottomed dutch oven or soup pot, heat the olive oil and butter over medium heat until melted. Add the onion, celery and garlic and cook until softened, about 2-3 minutes. Add the tomatoes and stir to combine. Season with the spices, then add the chicken stock, cover, and bring to a boil.
  2. When the stock reaches a boil, turn the stove down to medium heat and heat for about 30 minutes. Add the pasta, and cook uncovered at a brisk simmer, stirring occasionally, until the pasta is cooked al dente, about 10 minutes.
  3. Add the white beans and cook until warmed through. Add additional salt and pepper, to taste. Serve parmesan on top. 

recipe adapted from:

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