Italian Pasta and White Bean Soup

This is a really wonderful hearty soup to have in the winter time. The leftovers only get better with time and it will go for a long time.

Italian Pasta and Bean Soup:

1 onion, diced
2 cloves garlic, minced
2 carrot, diced
3 zucchini, diced
2 stalks celery, diced
2 16oz cans cannellini/white beans
1 small can tomato pasta (6 oz, I think)
2 cups shell pasta
2 bay leaves
5 cups chicken stock* can substitute vegetable stock
2 cups water
2 tbsp basil/italian seasoning
salt and pepper to taste

Heat 2 tbsp olive oil in a soup pot. Add the onion, garlic, carrot, and celery, and sauté over medium heat, stirring frequently, until the onion is golden. Add the beans, stock and water, zucchini, bay leaves, herbs, and tomato paste. Bring to a simmer, then simmer gently, covered, until the zucchini is just tender, about 10 minutes.

In a separate saucepan, cook the pasta al dente. When the soup is hot, add the cooked pasta and season with salt and pepper. Serve at once.

I like to sprinkle parmesan cheese over sourdough bread slices and broil until the cheese gets browned and then dip these into the soup. Ta~asty!

Serves 6-7

-Jirafa