~from Savoring Time in the Kitchen
Serves 6
Adding spinach to this classic bean and pasta soup enriches its taste and color. Great Northern or any other white bean works nicely here.
1 cup dried white beans (I use 1 can of cannelini beans, drained and rinsed)
2 tablespoons olive oil
2 medium onions, coarsely chopped
2 large carrots, peeled and coarsely chopped
1 small bunch spinach (or bagged – about a cup, cut into thin julienne)
6 cups chicken stock or broth
2 garlic cloves, minced
2 medium tomatoes, peeled, seeded, and coarsely chopped, or 1 cup chopped canned tomatoes, well-drained.
2 tablespoons finely chopped fresh basil or 2 teaspoons dried
¾ cup dry pasta such as Ditalini
1 teaspoon salt or to taste
½ teaspoon white pepper
¼ cup finely chopped parsley
Garnish
Freshly grated Parmesan
1. If using dry beans, soak overnight in enough cold water to cover generously or do a quick soak by bringing them to a boil in just enough water to cover, boiling for 2 minutes, then covering and letting stand for 1 hour. Drain.
2. In a 6-quart soup pot over medium heat, heat the oil, add the onions, and sauté for about 5 minutes, stirring occasionally. Add the carrots and sauté for 3 minutes. Add garlic, stock, beans (only if using dried), tomatoes and basil and simmer for about 30 minutes, partially covered.
3. Meanwhile, cook the noodles or pasta in boiling water, drain and reserve.
4. Add the beans now if using canned cannelini beans. Puree the soup with an immersion blender or in batches in a food processor making sure the vegetables still have some texture.
5. Return the pot of soup to medium-high heat, add the julienne of spinach and pasta. Cook for only about 5 minutes, then add salt, pepper, 2 tablespoons of the parsley and taste for seasoning.
6. To serve, ladle the soup into bowls and garnish with the remaining parsley and parmesan.
This soup can be prepared up to 3 days ahead through step 5 and then refrigerated. You can also freeze the soup. Adjust seasonings and add fresh herbs after reheating frozen soup.