Recipe: Tuscan Bean Soup

TUSCAN BEAN SOUP

2 tablespoons olive oil
1 cup diced onion
1/2 cup diced carrots
1/2 cup diced celery
2 teaspoons minced garlic
4 to 5 cups 1/3 less sodium chicken or vegetable broth
4 cans (15 ounces each) cannellini beans, drained, rinsed
1 cup minced parmacotta ham (optional)
2 teaspoons chopped fresh rosemary
1 teaspoon kosher salt
1/4 teaspoon black pepper
1 cup dry ditali pasta
freshly shaved Parmigiano-Reggiano cheese (for serving)

In Dutch oven, heat oil over medium-high heat. Add onion, carrots, celery and garlic; saut until vegetables are softened (about 6-8 minutes).

Stir in remaining ingredients except pasta and cheese. Bring to a boil; reduce heat and simmer 10 minutes.

Add pasta and continue simmering 10 minutes longer.

Spoon into soup bowls and top with shaved cheese.

TIP:
Leftover soup may be refrigerated up to 2 days or frozen up to 1 month. Reheat soup in the microwave or in a saucepan over medium heat until soup reaches 165 F.

Amount: 11 cups
Adapted from source: The Byerly Bag, January 2003