White Bean and Pasta Soup with Greens
by Deborah Madison: Vegetarian Cooking for Everyone
2 cups dry cannellini, navy beans, or a mixture
2 Tbsp. olive oil
1 Tbsp chopped rosemary
1 onion, finely diced
2 carrots, finely diced
1 celery rib, finely diced
5 garlic cloves, sliced
1/3 cup chopped parsley
1 cup diced tomatoes, fresh or canned, with their juices
salt and pepper to taste
1 cup dried small pasta
1 bunch chard, spinach, mustard greens, or kale sauteed in olive oil with a tough of garlic and red pepper flakes
Soak the beans overnight, or I cover well with water, boil them about ten minutes and then let them sit at least an hour.
Heat the oil with the rosemary in a soup pot over medium heat. Add the onion, carrots, and celery. Cook about 10 minutes. Stir in the garlic and parsley and cook a few minutes more. Drain the beans and add them to the pot along with the tomatoes and 3 quarts water. Bring to a boil, lower the heat, and simmer, covered, until the beans have begun to soften, about an hour. Add salt and pepper and continue cooking until the beans are nice and tender, about another half hour. Just before serving, add the greens to the soup.
Cook the pasta, then drain. Portion some of it into the soup bowls and ladle soup over top. If you want, grate a little parmesan over top.
note: This makes more than our family can eat in one sitting unless we have guests. I make the whole thing and put the pasta we didn't use into the leftover soup for later.