Pasta & Bean Soup

Ingredients

• 1 1/4 cups dried great northern beans cannellini beans
• 1 pinch baking soda
• 1/4 cup olive oil
• 2 garlic cloves, crushed
• 8 cups vegetables or chicken broth
• 1 cup short pasta, such as tubettini
• 3 cups diced canned tomatoes
• 1/4 cup chopped parsley
• salt and pepper

Directions

1. 1

   Put beans in a bowl (if using dried beans) and add water to cover by 3 inches. Add baking soda; let soak overnight. Drain just before using.

2. 2

   Place drained beans in a 4 to 6 quart pot. Add olive oil, garlic and 7 cups of broth. Bring to a boil. Reduce heat and simmer, partially covered, 1 hour or until beans are tender. Cool slightly.

3. 3

   Using a slotted spoon, transfer about 3/4 of the beans to a blender or food processor. Add about 1/2 cup liquid from the pot. Blend until smooth.

4. 4

   Return bean puree to pot. Add remaining 1 cup broth and bring to a boil. Add pasta and simmer 15 minutes or until pasta is tender. Add about a cup of water if soup seems too thick at that point.

5. 5

   Remove from heat. Stir in tomatoes and parsley. Season with pepper, and add salt if needed.