KeepRecipes is one spot for all your recipes and kitchen memories. Keep, cook, capture and share with your cookbook in the cloud.
Get Started - 100% free to try - join in 30 seconds
What to buy: For a slacker solution, buy high-quality canned white beans and replace the bean-cooking liquid with water.
Game plan: This soup is even tastier the day after it’s made, when the flavors have had a chance to meld.
We used chicken broth in this recipe to give it a heartier flavor, but you can substitute high-quality vegetable broth to make it vegetarian.
1 cup dried cannellini beans
2 tablespoons unsalted butter (1/4 stick)
2 tablespoons olive oil, plus extra for drizzling
1/2 medium yellow onion, finely chopped
2 medium garlic cloves, peeled and minced
1 small russet potato, medium dice
2 medium celery stalks, halved lengthwise and thinly sliced
1 medium carrot, peeled, halved lengthwise, and thinly sliced
1 medium bay leaf
1 (14.5-ounce) can diced tomatoes with juices
6 ounces green beans, trimmed and cut into 1-inch pieces
1 medium zucchini, halved lengthwise and thinly sliced crosswise
1/2 cup frozen peas
4 cups (1 quart) low-sodium chicken broth
3/4 cup ditalini, tubettini, or other small pasta
1/2 cup finely chopped Italian parsley (from about 1/2 bunch)
Grated Parmesan or pecorino cheese, for garnish
|
1st Keep
 jess.dymond
|
Comments