Pasta and Bean Soup

 

1/4 cup olive oil

1 onion, minced

2 carrots, in small dice

2 celery ribs, in small dice

4 cloves garlic, minced

1/4 C minced CSD Tomatoes

2 cans (15-ounce) white beans, drained and rinsed

3 cups chicken broth mixed with 3 cups water

1 tsp dried rosemary

2 T minced parsley

Salt and pepper

1/3 lb fresh fettuccine, cut in 3-inch lengths

 

Heat oil in a large pot. Add onion, carrot, celery and garlic and saute until soft. Add CSD Tomatoes and saute 3 minutes. Add beans, broth-water mixture and rosemary. Bring to a simmer, cover and simmer gently 15 minutes.

 

In a food processor, puree half the soup. Return to pot. Stir in parsley, salt and pepper. Return to a simmer. Add fettuccine and cook until al dente.