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Ingredients
Serves 4 | 25 minutes- 1/4 cup olive oil
- 1 small onion, finely chopped
- 1 garlic clove, finely chopped
- 1 small rib celery, finely chopped
- 1 carrot, finely chopped
- 2 cups chicken broth
- 1 16-ounce can white beans, drained and rinsed
- 1/3 cup tubetti or other small tubular pasta
- 2 tablespoons minced fresh parsley leaves
- Freshly grated Parmesan
- Heat the olive oil over moderate heat. Add the onion, garlic, celery, and carrot. Cook until soft, about 10 minutes.
- Stir in the tomatoes and simmer uncovered for about 5 minutes. Meanwhile, cook the pasta until al dente. Drain and set aside.
- Add the beans and broth to the vegetable mixture. Simmer for another minute or two.
- Puree 1 cup of the bean mixture in a food processor or blender, then add it back to the pot along with the pasta and parsley. If the soup is too thick, thin it with some water or more chicken broth. Serve with the Parmesan.
