White Bean Rosemary Pasta Soup

A delicious,healthy, easy to make soup with lots of beans and pasta with a delightful rosemary garlic broth. P.S. The conchiglie pasta captures the beans.

 Ingredients

1 medium sweet onion chopped

1 cup fine diced carrots

1 cup fine diced celery or 3 stalks

3 T Kirkland extra virgin olive oil

2 cans cannellini beans drained and washed

1 can garbanzo beans drained and washed

5 cups vegetable broth* or chicken broth

1/3 cup crushed tomatoes – Pomi Crushed if available

6 rosemary stems tied

1/4 t crushed red pepper

1 1/2 cup Conchiglie* shells or large shell pasta.

Salt and pepper

Directions

In medium sauce pan sauté onions, carrots, and celery in olive oil for about 5 minutes.

Add 2 cups of broth, beans, rosemary, and crushed red pepper. Cook over medium high heat for 15 minutes. Season with salt and pepper.

Add 3 cups of broth and pasta. Bring to boil and simmer for 12-15 minutes.

Remove rosemary stems.

Serve with toasted rosemary bread or sourdough for dipping and a green salad.

Notes

* We use Swanson’s ® vegetable broth when we are having a vegetarian meal. It does not have a heavy carrot influence.

* Conchiglie shells are usually hard to find in our grocery stores but are preferred in this soup. The on-line stores have them or use large shells.