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8 ounce Beans, Navy
3 tablespoon Olive Oil
1 large Onion, Chopped
1 stick Celery, Chopped
2 tablespoon Garlic, Chopped
2 cup Plum Tomatoes, Drained
½ teaspoon Oregano
¼ teaspoon Basil
8 cup Chicken Stock
4 tablespoon Parsley, Chopped
8 ounce Pasta, Small
Soak beans overnight in water to cover. Next day drain water and rinse beans.
In a large dutch oven, heat oil and add the onion, celery, and garlic. Cook and stir gently for 3 mins or until the vegetables are soft and begin to color slightly. Add tomatoes, oregano, basil, stock, parsley, and soaked beans.
Bring to a boil, reduce heat, and simmer about 1-1/2 hours or until beans are soft. About 30 mins before soup is done, in a large pot of boiling water, cook pasta until al dente. Drain and rinse. Add to the soup mixture. Add freshly ground pepper and salt to taste. Serve soup with freshly grated parmesan cheese.
3 tablespoon Olive Oil
1 large Onion, Chopped
1 stick Celery, Chopped
2 tablespoon Garlic, Chopped
2 cup Plum Tomatoes, Drained
½ teaspoon Oregano
¼ teaspoon Basil
8 cup Chicken Stock
4 tablespoon Parsley, Chopped
8 ounce Pasta, Small
Soak beans overnight in water to cover. Next day drain water and rinse beans.
In a large dutch oven, heat oil and add the onion, celery, and garlic. Cook and stir gently for 3 mins or until the vegetables are soft and begin to color slightly. Add tomatoes, oregano, basil, stock, parsley, and soaked beans.
Bring to a boil, reduce heat, and simmer about 1-1/2 hours or until beans are soft. About 30 mins before soup is done, in a large pot of boiling water, cook pasta until al dente. Drain and rinse. Add to the soup mixture. Add freshly ground pepper and salt to taste. Serve soup with freshly grated parmesan cheese.
