Florentine White Bean Soup With Pasta

Serve this with a drizzle of olive oil and freshly grated parmesan cheese, if desired. From bon appetit.

Place beans in large pot.

Add enough cold water to cover beans by 3 inches.

Let stand overnight.

Drain beans well.

Return to pot.

Add 16 cups water , 5 unpeeled garlic cloves , and celery stalk.

Bring mixture to boil.

Reduce heat to low and simmer 1 hour 15 minutes , stirring occasionally.

Meanwhile , heat 2 tablespoons oil in heavy large skillet over medium-high heat.

Add onions and 3 chopped garlic cloves and saut until golden brown , about 10 minutes.

Add tomatoes with juices , rosemary , sage , and celery salt to mixture , stirring to combine.

Add vegetable mixture to bean mixture in pot.

Simmer soup until beans are tender , about 45 minutes.

Cook pasta in another large pot of boiling salted water until tender but still firm to bite , stirring occasionally.

Drain well.

Add cooked pasta and remaining 3 tablespoons olive oil to soup , stirring to combine.

Thin soup with more water , if desired.

Season soup to taste with salt and pepper and serve.

Makes 12 first-co.

dried great northern beans, water, garlic, celery, olive oil, onions, diced tomatoes, fresh rosemary, fresh sage, celery salt, tubettini pasta