A delicious,healthy, easy to make soup with lots of beans and pasta with a delightful rosemary garlic broth. P.S. The conchiglie pasta captures the beans.
1 medium sweet onion chopped
1 cup fine diced carrots
1 cup fine diced celery or 3 stalks
3 T olive oil
2 cans cannellini beans drained and washed
1 can garbanzo beans drained and washed
5 cups vegetable broth* or chicken broth
1/3 cup crushed tomatoes – Pomi Crushed if available
6 rosemary stems tied*
1/4 t crushed red pepper
1 1/2 cup Conchiglie* shells or large shell pasta.
Salt and pepper
In medium sauce pan sauté onions, carrots, and celery in olive oil for about 5 minutes.
Add 2 cups of broth, beans, rosemary, and crushed red pepper. Cook over medium high heat for 15 minutes. Season with salt and pepper.
Add 3 cups of broth and pasta. Bring to boil and simmer for 12-15 minutes.
Remove rosemary stems.
Serve with toasted rosemary bread or sourdough for dipping and a green salad.
* We use Swanson’s ® vegetable broth when we are having a vegetarian meal. It does not have a heavy carrot influence.
* I love Rosemary. Most people would use 1 or 2 stems.
* Conchiglie shells are usually hard to find in our grocery stores but are preferred in this soup. The on-line stores have them or use large shells.