Tuscan White Bean Soup

• 2 Tb olive oil
• 2 cloves garlic, minced
• 1/2 tsp black pepper
• 1/4 tsp red pepper flakes
• 1/2 onion, sliced
• 1/2 can anchovies (can wrap rest of can in foil and freeze)
• 2 15 oz cans great northern beans
• 1/4 lb small pasta (tubetti)
• 3 c chicken stock
• 1 Tbsp lemon juice or mild vinegar
• 1/4 cup chopped italian parsley
• 1/4 c grated Parmesan cheese
• Read More http://www.epicurious.com/recipes/member/views/TUSCAN-WHITE-BEAN-SOUP-1248116#ixzz1Wvx4BWgJ

1. In a large pot, heat olive oil over med-high heat. Saute garlic, black pepper and red pepper flakes for 30 seconds. Add onion and anchovies and saute until onion is soft and translucent, about 3 minutes.
2. Remove from heat. Add 1 can beans with its liquid and chicken broth. Puree mixture with immersion blender. Add pasta and the other can of beans, rinsed and drained. Let mxture come to a boil, reduce heat and simmer for 10-12 minutes or until pasta is tender. Just before serving, stir in lemon juice, parsley and cheese. Serve hot, with additional cheese if desired.
3. Read More http://www.epicurious.com/recipes/member/views/TUSCAN-WHITE-BEAN-SOUP-1248116#ixzz1WvxNr3ZX

olive oil, garlic, black pepper, red pepper, onion, anchovies, great northern beans, pasta, chicken stock, lemon juice, italian parsley, parmesan cheese

Taken from www.epicurious.com/recipes/member/views/tuscan-white-bean-soup-50149139 (may not work)