“Use a variety of shapes and sizes of pasta.”
READY IN:
3hrs
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Place the beans in a pot with cold water to cover by at least 2 inches. Soak for a minimum of 14 hours. Drain the beans.
  2. Heat the oil in a large heavy pot over medium heat. Add the onion and garlic and reduce heat to medium low. Cook until the onion is tender, about 10 minutes.
  3. Add 8 cups of the chicken stock, the tomatoes, and beans and raise heat to high. Cover and bring to a boil. Reduce heat and simmer, covered, stirring occasionally, about 2 1/2 hours, or until the beans are very tender.
  4. Working in batches (about 1 cup at a time) puree 6 cups of the soup in a blender until smooth.
  5. Mix the puree back into the soup pot. Stir in the cooked pasta, italian seasoning, salt and pepper. Cook 10 minutes more over medium low heat. Add more chicken stock if neccessary, but keep in mind soup should be thick.
  6. Serve garnished with romano cheese if desired.

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