This staple of Italian cuisine is the equivalent of a warm hug on a cold day. It’s hearty and comforting. If you don’t have any parmesan rind make sure to add plenty of shredded parmesan once the soup is done.
2 tbsp of olive oil
2 cups of chopped onions
1 14 oz. can of chopped tomatoes
2 garlic cloves finely chopped
8 to 10 cups of chicken broth
3 1 inch pieces of parmesan rind or 1/2 cup of grated parmesan
2 branches of rosemary
2 15 oz. cans of white beans
1/2 tsp of chili flakes
2 tsp of salt
225 g of small pasta
In a large Dutch oven warm up the oil over medium heat. Add the onion and let cook covered over low heat for 5 minutes. Make sure the onion does not brown. Add the tomatoes, garlic, 8 cups of chicken broth, parmesan rind pieces and rosemary. Bring to a boil and reduce heat to let simmer 5 minutes. Incorporate the white beans and chili flake. Taste and adjust seasoning before adding salt. Ladle out about 2 cups of soup and puree either using a blender or an immersion blender. Return the puree into the soup and add pastas. Let simmer 5 to 10 minutes until the pasta is al dente. Remove rosemary and parmesan rind. If you did not use parmesan rind incorporate 1/2 cup of grated parmesan. Taste the soup and if too thick feel free to add more chicken broth.
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