Pasta E Fagioli(Pasta And Bean Soup)

• 1 Tbsp. plus 1 tsp. olive oil
• 1 c. diced onions
• 1/2 c. diced celery
• 1 garlic clove, minced
• 4 large tomatoes, blanched and chopped
• 1 qt. plus 1 c. water
• 6 oz. uncooked white kidney beans, rinsed and soaked overnight, then drained (cannellini)
• 1 c. each: sliced zucchini, chopped carrots and cut green beans
• 1/2 c. each: chopped green and red bell peppers
• 1 1/2 oz. uncooked ditalini (small tube macaroni)
• 1 Tbsp. each: chopped fresh basil and Italian (flat leaf) parsley
• 1 tsp. salt
• 2 oz. grated Parmesan or Romano cheese

1. In a 4-quart saucepan, heat oil over high heat; add onions, celery and garlic and saute until onions are translucent.
2. Add tomatoes and cook, stirring constantly for 1 to 2 minutes; add water and kidney beans and bring to a boil.
3. Reduce heat to medium. Cover and cook until beans are tender, 20 to 30 minutes.
4. Add zucchini, carrots, green beans and peppers to soup and stir to combine.
5. Cover and cook until vegetables are tender, about 15 minutes.
6. Stir in ditalini, basil, parsley and salt; cover and cook until macaroni is just al dente, about 8 minutes.
7. Serve each portion sprinkled with 1/2 ounce cheese.
8. Yield:
9. 4 servings.

olive oil, onions, celery, garlic, tomatoes, water, uncooked white kidney beans, zucchini, red bell peppers, ditalini, basil, salt, romano cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=287652 (may not work)