This hearty soup makes a great lunch or dinner. Feel free to add whatever vegetables are in season

Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell


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    1/2 cup dried white cannellini (white kidney) beans one 14.5 oz (400 g) can chopped tomatoes
    2 tbsp olive oil Salt and freshly ground black pepper
    2 celery stalks, finely chopped 1/2 cup elbow macaroni or ditalini
    2 carrots, finely chopped 4 tbsp chopped parsley
    1 onion, peeled and finely chopped 1/2 cup freshly grated Parmesan cheese
    6 cups chicken stock or vegetable stock


    Prep: 20 min Total: 60 min
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    • 1

      Put the beans in a large bowl, cover with cold water, and let soak overnight. Drain the beans and place in a large saucepan. Cover with fresh cold water and bring to a boil over high heat. Skim the surface as necessary. Boil for 10 minutes. Reduce the heat to low, partially cover the pan, and simmer for 1 hour or until just tender. Drain well and set aside.

    • 2

      In a large saucepan, heat the oil over medium heat. Add the celery, carrots, and onion, and cook, stirring occasionally, for 5 minutes or until tender. Stir in the beans, stock, tomatoes with their juice, and salt and pepper to taste. Bring to a boil, stirring occasionally. Reduce the heat, cover, and simmer for 20 minutes.

    • 3

      Add the pasta and simmer for 10–12 minutes longer, or until tender. Stir in the parsley and half the cheese. Season to taste. Pour into a warmed tureen, and sprinkle with the remaining Parmesan cheese. Serve hot.

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