This is a quick way to create a classic Italian dish for any weeknight dinner. I love that modern convenience doesn’t have to ruin tradition, but can make it more accessible. Heart healthy cannellini beans make this the perfect soup.
Makes 4-5 servings
- Extra virgin olive oil
- 2 cloves fresh garlic, peeled, left whole
- ½ red onion, diced
- Sea salt
- Crushed red chili flakes
- 1 stalk celery, diced
- 1 medium carrot diced
- 1 cup canned, diced or crushed tomatoes
- 1 cup cooked (or canned) cannellini beans
- 4 cups spring or filtered water
- 1 cup uncooked tiny pasta, elbows, shells, etc
- 2 tablespoons white miso
- 2-3 stalks basil, leaves removed, shredded
Step By Step Instructions:
Place 2 tablespoons oil, garlic and onion in a deep skillet over medium heat. When the onions begin to sizzle, add a pinch of salt and hot spice and sauté for 1-2 minutes. Add celery, a pinch of salt and sauté until coated with oil. Add carrot, a pinch of salt and sauté until coated with oil. Stir in tomatoes, beans and water. Cover and bring to a boil. Reduce heat to low and cook until vegetables are tender, about 20 minutes.
While the soup cooks, bring a small pot of salted water to the boil and cook pasta al dente, about 6-7 minutes. Drain well but do not rinse.
When the soup is done, remove a small amount of broth and dissolve miso. Stir back into soup with cooked pasta. This will be quite thick. Serve garnished with fresh basil and a drizzle of olive oil.