Pasta and Bean Soup Wednesday, November 5, 2008
1 cup each, chopped onion and celery
2 TBSP olive oil
2 tsp minced garlic
2 TBSP oregano
2 cans each, white beans, diced tomatoes and chicken stock
4 to 8 oz thin spaghetti, broken
In a large, heavy stew pot, heat olive oil. Add onion and cook and stir until it starts to brown. Add the celery and cook an additional minute. Add garlic and oregano and stir to mix thoroughly. Add all canned ingredients. Bring to full boil, lower heat and allow to simmer for about 20 to 30 minutes. Bring back to a full boil. Stir in spaghetti and cook until soft. (About 5 minutes). Serve hot.
A word about those spaghetti instructions. If you use 4 oz, you have a lot of soup. If you use all 8 oz, you will have a very thick soup. You may use any white beans, but we like cannellini beans best. This is a repeat of a very popular recipe that we have done several times in the past. This with a thick slice of garlic bread and a green salad is the perfect cold night dinner.