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Cannellini Bean and Pasta Soup
3 TBS extra virgin olive oil
1 large garlic clove
2 (15oz.) cans cannellini beans, drained
Salt to taste
Freshly ground pepper to taste
1 TBS chopped flat-leaf Italian parsley
1 large beef bouillon cube (or 2 cups beef bouillon)
4 oz. dried egg noodles, such as tagliatelle or pappardelle*
*(or half a recipe of Slick Dumplings, cut into odd shapes)
Pour olive oil into soup pot over medium-high heat. Finely chop garlic, add it to olive oil and cook for about a minute, stirring. Add beans, and salt and pepper to taste. Cook, stirring occasionally for about five minutes.
Add 2 cups beef bouillon, or bouillon cube and 2 cups water. Cover pot. When soup begins to boil, turn down heat, and drop noodles into simmering broth. Add parsley, cover and cook until pasta is done (4-5 minutes if using slick dumplings, a bit longer if dried pasta).
(From Giuliano Hazanâ€™s Thirty Minute Pasta)
(This recipe was contributed as part of a "Cook of the Week" feature.)