from my dear Mother
* Place beans in a soup pot and cover with water. Bring water to a boil, cook 2 minutes and remove pan from heat. Let beans soak for 1 hour.
* Drain beans, then cover with fresh water. Bring water to a simmer and cook for 1 hour. Drain, but reserve the cooking water. (If using canned beans, simply drain them and set them aside.
* Heat olive oil in pot, Saute' onion and garlic for 2 to 3 minutes. Add celery and cook 2 to 3 minutes longer. Add tomatoes, beans and stock. Measure out the bean cooking water and add 4 cups to the soup. (If necessary, add regular water or stock. With canned beans, use more stock than water). Add parsley, basil and some salt and pepper.
* Bring to a simmer and cook, partially covered, 45 minutes. Remove 2 cups of soup and puree it in a blender or food processor. Return puree to the soup pot and stir to blend.
* Add pasta, cook 20 minutes or until pasta is tender. Add water or stock if soup is too thick.
* Taste, and add salt and pepper if needed.
* Serve sprinkled with freshly grated Parmesan cheese.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (712g) | ||
Recipe Makes: 8 | ||
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Calories: 274 | ||
Calories from Fat: 34 (12%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.8g | 5 % | |
Saturated Fat 0.6g | 3 % | |
Monounsaturated Fat 1.9g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 20.4mg | 6 % | |
Sodium 624.4mg | 22 % | |
Potassium 1388.6mg | 37 % | |
Total Carbohydrate 47.9g | 14 % | |
Dietary Fiber 10.4g | 42 % | |
Sugars, other 37.5g | ||
Protein 14.6g | 21 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 274
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