Cannellini Bean and Pasta Soup
Number of Servings
4
Recipe Source
Giuliano Hazan's Thirty Minute Pasta by Giuliano Hazan ($27.50, Harry N. Abrams, 2009)
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
- 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.
- While the beans are cooking, finely chop enough parsley to measure 1 tablespoon.
- 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.
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