I think this recipe came from the Atlanta Journal Constitution (my copy was cut out of a newspaper). Unlike most soups I make which improve by “resting” overnight in the frig to allow the flavors to more fully develop, this one is quick, easy, and tastes good as soon as it is assembled. I soaked and cooked some navy beans for minestrone and saved some to use here instead of the cannellini called for here.
1 Tablespoon good olive oil
1 medium chopped onion
2 Tablespoons minced garlic
6 cups vegetable broth
1 1/2 cup small pasta (elbow, farfallini, etc)
2 15oz cans navy or canellini beans (I don’t rinse them if I used canned)
1 15 oz can diced tomatoes (Do not drain. The recipe calls for unsalted tomatoes but this soup begs for salt when it is finished, so I use “regular” tomatoes and still have to add a little salt)
Parsley and grated Parmesan cheese for serving (optional)
In a 3 quart pan or Dutch oven heat the oil, add the onion and cook until they are a light golden color (about 5 mins).
Add garlic and cook for 1 minute, stirring
Add broth and bring to a boil.
Add pasta and cook for 5 minutes
Stir in beans and tomatoes with their fluid, and cook until pasta is tender, about 4 minutes
Check and add salt if needed.
When pasta is cooked remove from heat. Serve topped with parsley and grated cheese (optional)