Florentine White Bean Soup with Pasta
"Serve this with a drizzle of olive oil and freshly grated parmesan cheese, if desired. From Bon Appetit."
photo by Annacia
- Ready In:
- 24hrs 45mins
- Ingredients:
- 12
- Serves:
-
6
ingredients
- 1 (16 ounce) package dried great northern beans (about 2 1/2 cups)
- 16 cups water (or more)
- 5 cloves garlic, unpeeled,plus
- 3 cloves garlic, peeled,chopped
- 1 stalk celery, cut in half
- 5 tablespoons olive oil
- 2 medium onions, chopped (about 3 cups)
- 1 (14 1/2 ounce) can diced tomatoes, in juice
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped fresh sage
- 1⁄2 teaspoon celery salt
- 3⁄4 cup tubettini pasta or 3/4 cup elbow macaroni (about 6 ounces)
directions
- Place beans in large pot.
- Add enough cold water to cover beans by 3 inches.
- Let stand overnight.
- Drain beans well.
- Return to pot.
- Add 16 cups water, 5 unpeeled garlic cloves, and celery stalk.
- Bring mixture to boil; reduce heat to low and simmer 1 hour 15 minutes, stirring occasionally.
- Meanwhile, heat 2 tablespoons oil in heavy large skillet over medium-high heat.
- Add onions and 3 chopped garlic cloves and sauté until golden brown, about 10 minutes.
- Add tomatoes with juices, rosemary, sage, and celery salt to mixture, stirring to combine.
- Add vegetable mixture to bean mixture in pot.
- Simmer soup until beans are tender, about 45 minutes.
- Cook pasta in another large pot of boiling salted water until tender but still firm to bite, stirring occasionally.
- Drain well.
- Add cooked pasta and remaining 3 tablespoons olive oil to soup, stirring to combine.
- Thin soup with more water, if desired.
- Season soup to taste with salt and pepper and serve.
- Makes 12 first-course or 6 main-course servings.
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Reviews
-
Was just going to post this and here it is! From the Bon Appetit site, I followed some of the reviewers suggestions and it was very flavorful! Here are some of those suggestions: Be sure to use fresh thyme and rosemary. Also used half chicken broth/half beef broth, the rest water. (only 3 cups of water) Add the minced rosemary to the cooking liquid of the beans. Add some sea salt in the last 15 minutes of cooking time. Add first sage leaves, then cubed celery to onions when frying them, before adding the canned tomatoes. Plenty of salt and pepper and a squeeze or two of lemon makes this very good. With those suggestions, I think this is a really great soup. Thanks for posting, Bev -
A wonderful soup. I did make a switch in the beans though, I used black beans because I had them ready to go. It's hearty and very tasty and is a meal in it's self. I really liked the rosemary with the beans, they were most complimentary. Easy to make and whats better than homemade soup? It's a keeper. -
Wonderful bean soup! Takes time to make (simmering), but worth the wait. I started it early in the morning to have for lunch. I chopped my celery stalk and kept it in the soup. It's a great, filling soup. Perfect for lunch. I'll make this again, thanx! -
Delicious! I cooked my soaked beans, along with the garlic and celery, in the pressure cooker this morning for 5 minutes. Let the pressure die away naturally, and continued with the recipe later in the afternoon. I also substituted 2 cups of white wine for 2 of the 16 cups of water. I like a little wine in soup.LOL This soup could only be described as 'full-flavoured' and full-bodied'. A sprinkle of freshly-grated parmesan and black pepper at the table were a great garnish. Yummy recipe.
Tweaks
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Delicious! I cooked my soaked beans, along with the garlic and celery, in the pressure cooker this morning for 5 minutes. Let the pressure die away naturally, and continued with the recipe later in the afternoon. I also substituted 2 cups of white wine for 2 of the 16 cups of water. I like a little wine in soup.LOL This soup could only be described as 'full-flavoured' and full-bodied'. A sprinkle of freshly-grated parmesan and black pepper at the table were a great garnish. Yummy recipe.
RECIPE SUBMITTED BY
Bev I Am
United States
I joined Food.com when the site was RecipeZaar, April 24, 2001. This site has been a favorite with me for many years now with its unique features and especially for the many, many dear friends I have met here. If you are a new visitor, I hope you will stop for a while and check us out. I hope you will find it as special as I have.
