truss tasmanian: Italian White Bean & Pasta Soup

Posted by artfulgourmet on Oct 5, 2012 in Comfort Food, Entrees, Fall Recipes, Healthy Cooking, Italian, Italian Dishes, Italian Food, One-Pot Dishes, Pasta, Savory Dishes, Slow Cooked/Stews, Soups, Stews, Uncategorized, Vegan, Vegetable Dishes, Vegetarian, Veggies, Winter Recipes |

Italian White Bean & Pasta Soup

I always look forward to the season change to Autumn ? there?s something calming to the beautiful colors of the leaves, the cooler temperatures, and sunny skies. It?s a time of harvesting and celebration of autumnal fruits of the earth mixed with a sadness for the upcoming cold Winter months.

I love the heartier, warming foods Autumn brings, and there?s nothing better than a delicious bowl of homemade soup. It reminds me of when I was a kid ? my Mom would always have a big pot of soup simmering away on the stove to warm us up after a day outside romping in the leaves in the brisk, cool weather. Mom?s soup was always something to look forward to and a safe haven to come home to.

This recipe for Italian White Bean Soup is a simple and nutritious soup chock full of?fresh vegetables and herbs,?pasta?and?Italian Great Northern white beans. It?s great topped with some?freshly grated cheese, served with crusty bread and a leafy green salad.

The good news with vegetable soup is you can substitute just about any veggies you want ? throw in some kale or spinach, zucchini, green beans, peas, corn; whatever your heart desires. It?s healthy and filling and warming to the soul.

And it?s definitely?worth taking a romp in the leaves if you know there?s a pot of goodness on the stove waiting for you.

Italian White Bean & Pasta Soup

Ingredients

1 tablespoon extra virgin olive oil
? cup chopped red onion
3 cups chopped fresh tomato
2 carrots, peeled and sliced thinly
1-2 stalks diced celery
? cup chopped yellow bell pepper
2 cloves minced garlic
1 ? cups dried pasta (bow-tie, penne or shells)
1 can Italian white beans
1 teaspoon kosher salt (more or less to taste)
? teaspoon freshly ground black pepper (more or less to taste)
? teaspoon paprika
? teaspoon dried ground fennel seed
1 tablespoon chopped fresh parsley (or ? tbsp. dried)
1 tablespoon minced fresh basil (or ? tbsp. dried)
3 cups water
3 cups vegetable stock (low sodium)
A few fresh thyme sprigs or leaves (for garnish)
Freshly grated Parmesan or Romano cheese (for garnish)

Preparation

In a large stock pot or Dutch oven, heat olive oil and saut? onions, tomatoes, carrots, celery and bell pepper over medium-high heat for 5 minutes. Add the minced garlic and saut? another 1-2 minutes.

Add the pasta, white beans, salt and pepper to taste, paprika, fennel seed, chopped fresh herbs, water and vegetable stock; cover and simmer over medium-low for 30 to 40 minutes until cooked through and vegetables are tender. Add additional salt and pepper to taste, and extra stock or water to adjust desired consistency and thickness.

Garnish with fresh thyme leaves and freshly grated cheese; serve with crusty Italian bread and a leafy green salad.

Makes 4 Servings.

Photo Credits:

Styling and Photography: Kristen Hess
Food Styling: William Shear