Worth a trip

White Bean and Pasta Soup

Name: White Bean and Pasta Soup
Cuisine: italian
Ingredients: 3 tablespoons olive oil; 2 cups chopped onions; 2/3 cup chopped carrot; 2/3 cup chopped celery; 3 1/2 cups (or more) water; 2 to 2 1/2 cups cooked white beans with 3/4 cup reserved cooking liquid (see Cannellini Beans with Garlic and Sage ); 1 large tomato, seeded, finely chopped; 1 cup small pasta (such as farfalline); 1/3 cup chopped green onions (white and pale green parts only; about 2); Extra-virgin olive oil (for drizzling)

A small grocery run gets this on the table.

Ingredients

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directions

1.
Heat 3 tablespoons olive oil in heavy large pot over medium heat. Add onions, carrot, and celery. Sauté until all vegetables are soft, about 12 minutes. Add 3 1/2 cups water, beans with cooking liquid, and tomato and bring to simmer. Reduce heat to mediumlow and simmer 25 minutes to blend flavors, stirring occasionally. Mix in pasta; bring to boil. Cook until pasta is just tender but still firm to bite, adding more water to soup by 1/2 cupfuls if very thick, about 10 minutes. Season soup with salt and pepper.
2.
Ladle soup into bowls. Sprinkle with chopped green onions, drizzle with extra-virgin olive oil, and serve.
3.
Crisp Ruffino 2007 Orvieto Classico ($10)

Recipes sourced from Epicurious.com.

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