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Categories:
beans water garlic garlic celery olive oil onions tomatoes rosemary fresh sage celery salt tubettini pasta
Viewed: 69 - Published at: 3 years agoIngredients
- 1 (16 ounce) package dried great northern beans (about 2 1/2 cups)
- 16 cups water (or more)
- 5 cloves garlic, unpeeled,plus
- 3 cloves garlic, peeled,chopped
- 1 stalk celery, cut in half
- 5 tablespoons olive oil
- 2 medium onions, chopped (about 3 cups)
- 1 (14 1/2 ounce) can diced tomatoes, in juice
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped fresh sage
- 1/2 teaspoon celery salt
- 3/4 cup tubettini pasta or 3/4 cup elbow macaroni (about 6 ounces)
Method
- Place beans in large pot.
- Add enough cold water to cover beans by 3 inches.
- Let stand overnight.
- Drain beans well.
- Return to pot.
- Add 16 cups water, 5 unpeeled garlic cloves, and celery stalk.
- Bring mixture to boil; reduce heat to low and simmer 1 hour 15 minutes, stirring occasionally.
- Meanwhile, heat 2 tablespoons oil in heavy large skillet over medium-high heat.
- Add onions and 3 chopped garlic cloves and saute until golden brown, about 10 minutes.
- Add tomatoes with juices, rosemary, sage, and celery salt to mixture, stirring to combine.
- Add vegetable mixture to bean mixture in pot.
- Simmer soup until beans are tender, about 45 minutes.
- Cook pasta in another large pot of boiling salted water until tender but still firm to bite, stirring occasionally.
- Drain well.
- Add cooked pasta and remaining 3 tablespoons olive oil to soup, stirring to combine.
- Thin soup with more water, if desired.
- Season soup to taste with salt and pepper and serve.
- Makes 12 first-course or 6 main-course servings.
