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Categories:Viewed: 59 - Published at: 7 years ago
Ingredients
- 2 garlic cloves
- 1 sprig rosemary
- 2 fresh sage leaves
- 5 tablespoons olive oil
- 12 cup diced celery
- 12 cup diced carrot
- 12 cup diced onion
- 14 cup chopped tomato
- 2 12 cups cooked white beans
- 6 cups vegetable broth
- salt and pepper
- 12 cup small shell pasta, shapes
Method
- Chop garlic, rosemary and sage together.
- In pot heat oil over medium high.
- Saute celery, carrot and onion.
- Add garlic and saute 2 minutes.
- Add tomato, beans and stock, salt and pepper to taste.
- Bring to a boil.
- Reduce heat and simmer 45 minutes.
- Meanwhile, cook pasta until al dente.
- Drain well and set aside.
- Using a slotted spoon, transfer about 1/2 of the vegetables to a food processor and puree until smooth.
- Return to soup and stir in pasta.
