Tuscan Bean Soup: Pasta e Sagioli alla Toscana

Total Time:
1 hr 55 min
Prep:
10 min
Cook:
1 hr 45 min

Yield:
6 servings

Ingredients
  • 3 tablespoons olive oil
  • 1 cup minced red onions
  • 1/2 cup finely diced carrot
  • 1/2 cup finely diced celery
  • Salt
  • Freshly ground black pepper
  • 1/2 cup tomato puree
  • 2 garlic cloves, peeled
  • 2 cups dried cannelloni beans, soaked and rinsed
  • 8 cups water
  • 2 bay leaves
  • 1/2 cup olive oil
  • 2 sprigs fresh rosemary, cut in half
  • 2 garlic cloves, peeled
  • 5 ounces dried short pasta, such as ditalini or small macaroni, cooked until tender, drained and rinsed under cool water
  • Loaf crusty Italian bread
Directions
  • In a heavy bottom pan, over medium heat, add the oil. When the oil is hot, add the onions, carrot, and celery. Season with salt and pepper. Saute for 2 minutes. Add the tomato and garlic. Continue to cook for 2 minutes. Add the beans. Continue to cook for 1 minute. Stir in the water. Add the bay leaves and season with salt and pepper. Bring the liquid to a boil. Reduce the heat to medium-low and continue to cook until the beans are tender, about 1 hour and 15 minutes to 1 1/2 hours.

  • In a small saucepan, combine the remaining olive oil, rosemary, and garlic. Bring to a simmer and cook until the garlic is golden, about 10 to 12 minutes. Remove from the heat and strain, discarding the rosemary and garlic. Using a hand held blender, puree half of the soup. Season with salt and pepper. Stir in the cooked pasta and continue to simmer for 15 minutes.

  • Remove from the heat and ladle into individual bowls. Stir half of the oil into the soup. Serve the remaining oil and bread on the side.


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