Fresh rosemary, part II

Here is another recipe to make use of that rosemary bush you just planted on my advice. If you use canned beans, you can have a satisfying meal on the table about half an hour after you get home from work or school. This will hit the spot on a cold, drizzly evening.

Pasta and White Bean Soup
(Pasta e Fagioli)

Adapted from The Complete Italian Vegetarian Cookbook (1997) by Jack Bishop

 

Time: ~33 minutes

¼ cup (53 grams) extra-virgin olive oil
4 garlic cloves, minced
2 teaspoons minced fresh rosemary leaves
1 (14.5 ounce) can diced tomatoes, well drained
kosher salt
freshly ground black pepper
7 cups vegetable broth or water
225 grams/8 ounces small pasta, such as ditalini
2 (15-ounce) cans cannellini beans, drained and rinsed; or home-cooked cannellini

    1. Heat the oil in a large stockpot or saucier over medium heat. Add the garlic and rosemary and saute until fragrant, 2 minutes or less. Don’t brown the garlic.
    2. Add the tomatoes and season generously with salt and pepper. Simmer until the tomatoes soften, 3–4 minutes.
    3. Add the broth or water and bring to a boil. Lower the heat to maintain a steady simmer, and cook for 5 minutes. Add the pasta and cook until a few minutes short of al dente, about 7–8 minutes depending on the shape of the pasta you use.
    4. Add the beans and simmer until the pasta is al dente, about 2–3 minutes.
    5. Ladle the soup into bowls, and serve promptly with a leafy salad and some crusty bread. Serves 4.