Appetizers / Soups / Salads

Rosmary Bean Soup with Pasta is for Soup.

Rosmary Bean Soup with Pasta takes 15 minutes to prepare.

Rosmary Bean Soup with Pasta takes 120 minutes to cook.

Rosmary Bean Soup with Pasta makes 12 servings.

The ingredients for Rosmary Bean Soup with Pasta are:

The Oil:
1/3 cup extra virgin olive oil
2 Tbsp rosemary, finely chopped(dry is fine)
3 cloves garlic, minced

The Soup
2 cups white beans (I like navy)
2 Tbsp extra virgin olive oil
1 Tbsp chopped rosemary (dry is fine)
1/4 tsp hot red pepper flakes
1 onion, medium, diced
2 carrots, diced
1 celery rib, diced
6 cloves garlic, minced or sliced
1/3 cup parsley,chopped (half that if using dry)
32 oz chicken broth
32 oz water
1 15oz diced tomatoes, including juice
1 cup any dry, small pasta
grated romano cheese

Here is how you make Rosmary Bean Soup with Pasta:

The oil: warm extra olive oil with rosemary and garlic until garlic begins to color, approx 3 minutes turn off heat and set aside The soup:Cover beans with boiling water (just enough to cover them) cover and set aside Heat oil with rosemary, pepper flakes in large stock pot. Add onion, carrots, celery and cook until onion softens approx 10 minutes Stir in garlic and parsley and cook a few more minutes. Drain beans and add to pot along with tomatoes, broth, and water. Bring to boil, lower heat and cover. simmer approx 2 hours season to taste Puree half the soup and add back to pot cook pasta according to package Strain rosemary oil Ladle soup into bowls, add some pasta to each and top with grated romano cheese and a drizzle of rosemay oil. Makes 12 servings Number of Servings: 12Recipe submitted by SparkPeople user MOMRITZ.

The nutritional information for Rosmary Bean Soup with Pasta is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 173.6

• Total Fat: 9.2 g
• Cholesterol: 7.2 mg
• Sodium: 552.3 mg
• Total Carbs: 18.8 g
• Dietary Fiber: 4.8 g
• Protein: 4.6 g