Cannellini Bean and Pasta Soup
Number of Servings
4
Recipe Source
Giuliano Hazan's Thirty Minute Pasta by Giuliano Hazan ($27.50, Harry N. Abrams, 2009)
Ingredients
- 1 large clove garlic
- 3 Tbsp extra-virgin olive oil
- 3 cup (2 15-ounce cans) canned cannellini beans, drained
- Salt
- Freshly ground black pepper
- 3 or 4 springs flat-leaf Italian parsley
- 1 large low salt bouillon cube
- 4 ounces dried egg noodles, such as tagliatelle or pappardelle
Directions
- Peel the garlic and finely chop it. Put it with the olive oil in a 4 to 6 quart soup pot and place over medium-high heat. After the garlic begins to sizzle, add the cannellini beans and season with salt and pepper. Cook, stirring occasionally, for about 5 minutes.
- While the beans are cooking, finely chop enough parsley to measure 1 tablespoon.
- After the beans have cooked for 5 minutes, add 2 cups water and the bouillon cube and cover the pot. Once the soup has come to a boil, break the egg noodles into approximately 1-inch pieces and add them to the soup. Lower the heat to medium, add the parsley, and cook, covered, until the pasta is al dente. Serve hot.
Nutrition Info
Per serving: 387 Calories, 17 g Protein, 31 mg Cholesterol, 54 g Carbohydrates, 2 g Total sugars (0 g Added sugars), 10 g Fiber, 12 g Total fat (2 g sat), 316 mg Sodium, ★★★★ Vitamin K, ★★★ Vitamin B1 (thiamine), Iron, ★★ Folate, Magnesium, Phosphorus, ★ Vitamin B2 (riboflavin), Vitamin B3 (niacin), Vitamin B6, Vitamin E, Potassium, Zinc
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