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Tuscan Bean Soup

Submitted by LyricFox

Adapted from Emeril Lagasse

Ingredients

3 tablespoons olive oil
1 cup minced red onions
1 cup finely diced carrot
1 cup finely diced celery
Salt
Freshly ground black pepper
1/2 cup tomato sauce, thinned with 1/4 cup water
2 garlic cloves, minced
2 cups dried small white beans, soaked and rinsed
8 cups water
2 bay leaves
1/3 cup olive oil
2 sprigs of fresh rosemary each 5-6" in length, leaves removed (discard stems)
1 garlic cloves, minced
5 ounces dried short pasta cooked according to directions, drained and rinsed in cool water

Directions

Wash and soak white beans overnight according to package directions.

In a heavy-bottomed pan, over medium heat, add the oil. When the oil is hot, add the onions, carrot and celery. Season with salt and pepper. Saute for 2 minutes. Add the tomato and garlic. Continue to cook for 2 minutes. Add the beans. Continue to cook for 1 minute. Stir in the water. Add the bay leaves and season with salt and pepper. Bring the liquid to a boil. Reduce the heat to medium-low, cover and continue to cook until the beans are tender, about 1 1/2 hours.

In a small saucepan, combine the remaining olive oil, rosemary and garlic. Bring to a simmer and cook until the garlic is golden, about 10 to 12 minutes (do not burn garlic). Remove from the heat and strain, discarding the rosemary and garlic. Using a hand-held blender, puree half of the soup. Season with salt and pepper. Stir in the cooked pasta and continue to simmer for 15 minutes. Remove from the heat and ladle into individual bowls. Stir the flavored oil into the soup.

Yield: 6 servings

Soup freezes well. When reheating, you might need to thin soup with a bit of water. Reheat on low temperature stirring frequently or soup will burn.