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Recipe Summary

prep:
1 hr 20 mins
cook:
1 hr 10 mins
Servings:
4
Yield:
4 main-dish servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Rinse beans. In a large saucepan combine beans and 4 cups water. Bring to boiling; reduce heat and simmer for 2 minutes. Remove from heat. Cover and let stand for 1 hour. (Or, skip boiling the water and soak beans overnight in a covered pan.)

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Instructions Checklist
  • Drain and rinse the soaked beans. In the same pan combine beans, the 5 cups fresh water, onion, carrot, celery, crumbled pancetta or bacon, bouillon granules, garlic, sage, marjoram, and pepper. Bring to boiling; reduce heat. Cover and simmer for 1 to 1-1/2 hours or until beans are tender.* Slightly mash beans in saucepan. Stir in uncooked pasta. Increase heat and boil gently, uncovered, for 8 to 10 minutes or just until pasta is tender. To serve, ladle into soup bowls. If desired, drizzle each serving with 1 teaspoon olive oil. Makes 4 main-dish servings.

Shortcut Pasta and Bean Soup:

Prepare soup as directed above, except omit dry beans and their soaking step. In a large saucepan combine 3-1/2 cups water, the onion, carrot, celery, pancetta or bacon, bouillon granules, garlic, sage, marjoram, and pepper. Bring to boiling; reduce heat. Cover and simmer for 15 minutes or until vegetables are tender. Stir in one 15-ounce can cannellini or navy beans, rinsed and drained. Continue as directed following the asterisk (*).

Nutrition Facts

183 calories; total fat 2g; saturated fat 1g; cholesterol 3mg; sodium 770mg; carbohydrates 31g; fiber 7g; protein 9g.
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