I made Bean and Pasta Soup from the November 2003 issue of Everyday Food for dinner last night. This recipe can be made two ways – the “regular” way (with bacon and chicken broth) or the vegetarian way (with olive oil and veggie broth). I think the vegetarian recipe *may* even be vegan… Vegan friends (Carissa? 🙂 ), let me know.
I took the vegetarian road last night because I couldn’t justify opening an entire package of bacon for one slice. I started by chopping 2 carrots and a medium onion. I cooked them in 2 tablespoons of olive oil over medium heat for about 5 minutes in a stockpot. I added some garlic and rosemary, cooked the mixture for 1 minute more, then seasoned with salt and pepper.
Next, I added tomato paste, 2 cans of navy beans, 2 cans of vegetable broth, and 4 cups of water. I brought the soup to a boil and then simmered it, partially covered, for 10 minutes. I used my silicone potato masher to mash some of the beans (still in the pot) to thicken the soup. Finally, I added 3/4 cup of ditalini pasta to the soup and let it cook 10 minutes more. I sprinkled the soup with parsley and served it with saltines.
This soup is hearty, healthy, and really delicious. The recipe makes 6 servings, so I had it for lunch again today. Mmm.
Recipe link: Bean and Pasta Soup