- Serves 6-8.
- 1 cup (4 oz.) dry pasta, (tubetti, penne, macaroni, or any shape that holds sauce well)
- Extra-virgin olive oil
- 6 cups chicken stock
- 5 medium garlic cloves, minced
- 1 cup finely chopped yellow onion
- 1 cup small-diced celery, 2 medium stalks
- 1 cup small-diced carrots, 3 medium carrots
- 1 Tablespoon finely chopped rosemary or thyme leaves
- 1 (14-oz.) can cannelloni or kidney beans, drained and rinsed
- 1 (14-1/2-oz.) can diced tomatoes
- 3 cups green beans (canned are fine)
- Salt and freshly ground black pepper
- 1 cup freshly grated Parmesan cheese
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to package directions until al dente. Drain and transfer the pasta to a baking sheet. Toss the pasta with a little olive oil to prevent sticking.
In a medium saucepan drizzled with a small amount of olive oil, add the garlic and cook until it begins to brown, about one minute, stirring occasionally. Lower the heat to medium and add the onions, celery, and carrots. Cook until the vegetables are soft, 8-10 minutes, stirring occasionally to prevent browning. Add the chopped herbs. Raise the heat to high. Add the beans, tomatoes, and green beans. Add the chicken stock and bring to a boil. Then bring it down to a simmer and cook 12-15 minutes, skimming any foam off the top of the soup. Season generously with pepper. Add salt to taste. Just a few minutes before serving, add the cooked pasta. Serve warm with Parmesan cheese and olive oil passed at the table.