Cannellini Bean and Pasta Soup
Number of Servings
4
Ingredients
  • 1 large clove garlic
  • 3 Tbsp extra-virgin olive oil
  • 3 cup (2 15-ounce cans) canned cannellini beans, drained
  • Salt
  • Freshly ground black pepper
  • 3 or 4 springs flat-leaf Italian parsley
  • 1 large low salt bouillon cube
  • 4 ounces dried egg noodles, such as tagliatelle or pappardelle
Directions
  1. Peel the garlic and finely chop it. Put it with the olive oil in a 4 to 6 quart soup pot and place over medium-high heat. After the garlic begins to sizzle, add the cannellini beans and season with salt and pepper. Cook, stirring occasionally, for about 5 minutes.
  2. While the beans are cooking, finely chop enough parsley to measure 1 tablespoon.
  3. After the beans have cooked for 5 minutes, add 2 cups water and the bouillon cube and cover the pot. Once the soup has come to a boil, break the egg noodles into approximately 1-inch pieces and add them to the soup. Lower the heat to medium, add the parsley, and cook, covered, until the pasta is al dente. Serve hot.