Busters Recipes

Hearty Italian Bean and Pasta Soup

2 tablespoons olive oil
1 large cooking onion -- chopped
1 stalk celery -- sliced thinly
2 cloves garlic -- minced
4 cups chicken stock
1 small carrot -- scrubbed and sliced thinly
1 28-ounce can plum tomatoes -- broken up with fork
2 cups white pea beans -- soaked and cooked
OR
2 cups canned white pea beans -- drained and rinsed
1 cup spinach -- washed and coarsely chopped
1 small zucchini -- chopped
1/4 cup chopped fresh basil
OR
1 tablespoon dried basil
1/4 cup chopped fresh parsley
1 teaspoon dried oregano
1 1/2 cups uncooked pasta (rotini or fusilli)
1/4 cup grated Parmesan cheese
Salt and pepper -- to taste

In a large saucepan or Dutch oven, heat the olive oil over medium heat. Sauté the onion, celery and garlic until the onions are soft and translucent.

Add the chicken stock, carrot and tomatoes and simmer for 35 minutes.

Add the beans, spinach, zucchini, basil, parsley and oregano and continue to simmer for an additional 10 minutes.

Meanwhile, cook the pasta according to the package directions. Drain pasta and add to soup. Season soup with salt and pepper. Serve soup with a spoonful of Parmesan cheese sprinkled over each bowl.