Tuscan Bean and Pasta Soup with Rosemary

The following dish is based on a recipe appearing in Delia's Vegetarian Collection, a cookbook compiled by Delia Smith featuring over 250 mouthwatering recipes. The photographs are orgasmic, and each recipe could easily be featured in the finest gourmet restaurant. If you have a creative flare for cooking and like to experiment with a variety of foods, this is the cookbook for you. Cheese lovers in particular will treasure this book throughout their cooking career. Though many of the recipes require a time commitment in the kitchen, especially if you are feeling ambitious and looking to cook up a three or four course meal, the directions are very easy to follow and well worth the effort. This selection is one of the easier dishes to prepare and a favorite in my home.

Tuscan Bean and Pasta Soup with Rosemary

Recipe by Lisa Turner Adapted from Delia's Vegetarian Collection Cuisine: Italian Published on April 4, 2007 Simple, thick, rich and hearty Tuscan bean soup with pasta and fresh rosemary Print this recipe Ingredients: 1 cup dried romano or pinto beans 2 tablespoons olive oil 1 large onion, finely chopped 2 cloves garlic, minced or crushed 1 1/2 tablespoons tomato paste 1 heaping tablespoon fresh rosemary, finely chopped 6 cups water 1 teaspoon sea salt, or to taste fresh ground black pepper to taste 1/2 cup small shell or short tube pasta fresh grated Parmesan cheese for garnish Instructions: Rinse the beans and soak for 8 hours or overnight covered in several inches of water with a little yogurt whey or lemon juice added. Drain and rinse. Heat the oil in a large saucepan over medium heat. When hot, add the onion and cook gently for about 10 minutes or until soft and lightly browned. Add the garlic and cook for another minute. Now add the tomato paste and rosemary, stir for a minute, then add the beans and 6 cups of water. Simmer gently, partially covered, for 1 hour or until the beans are tender. Remove from heat and season with salt and pepper. Pour half of the soup into a blender and blend until smooth, or use a hand blender to blend a portion of the soup in the pan. Return the soup to the stove and bring to a simmer. Add the pasta and continue to simmer for 10 to 12 minutes or until the pasta is cooked. Serve hot garnished with generous scatterings of fresh grated Parmesan cheese. Makes 6 to 8 servings

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