Bean & Pasta Soup

We've been without power for 3 days so I've been cooking on our gas stove top alot. This is a family favorite that sure came in handy this week. I've had this recipe for at least 10 years. I used it when I was running my Accredited Child Care from my home and the kids loved it! Serve this with Sliced green apples and a glass of milk and you have all the requirements met for the child care food lunch program. I double this recipe so we have enough for lunch the next day. The aroma of the rosemary cooking brings my family hovering around the kitchen. It is simple and quick to make and carrots and beans make this a pretty inexpensive dish to create.

Ingredients:

2 tablespoons olive oil
1 medium onion, chopped
2 carrots, chopped
2 cloves of garlic minced ( I used the prepared garlic in a jar)
1/2 teaspoon dried rosemary
1 tablespoon tomato paste
2 cans cannellini beans, drained and rinsed
4 cups chicken broth ( I use 2 cups water with 1 Knorr chicken or vegetable bouillon cube)
3/4 cup tubetti, ditalini or other short, tubular past
1/4 cup chopped parsley

1. In a Dutch oven, add onion and carrots to the olive oil and cook until the vegetables are soft, about 5 minutes. Add garlic and rosemary; cook until fragrant, 1 minute. Season with salt and pepper.
2. Stir in tomato paste, beans, broth, and 4 cups water. Bring to a boil, reduce heat, and simmer, partially covered, until soup has thickened slightly, about 10 minutes.
3. With a potato masher, mash some of the beans (still in pot) to thicken soup. Add pasta; cook until al dente, about 10 minutes.
4. To serve, ladle soup into bowls; sprinkle with parsley
It takes about 20 minutes of prep time and 20 more minutes to cook. Makes 6 servings.

Blessings,