Italian Bean And Pasta Soup

• 4 Tablespoons Extra Virgin Olive Oil, Divided + More For Drizzle & Coating Pasta
• 2 whole Small Yellow Onions, Chopped
• 1-1/2 teaspoon Salt
• 2 whole Medium Carrots, Chopped
• 2 stalks Celery, Chopped
• 4 cloves Garlic, Finely Chopped
• 1/2 cups Chopped Fresh Parsley Leaves
• 1/4 teaspoons Ground Black Pepper
• 2 cans (15 Oz. Size) Pinto Beans, Or Cannellini Beans
• 2 cups Broth (I Use Imagine No Chicken Broth)
• 1 cup Dry Whole Grain Penne Pasta, Cooked According To Package Instructions, Drained, Chopped And Tossed With A Bit Of Olive Oil
• 1/2 cups Optional Chopped Fresh Parsley Or Basil For Garnish

1. Heat half of the olive oil in a large pot over a medium low heat. Add the onions and 1/2 teaspoon of the salt. Saute for 5 minutes, stirring occasionally. Add carrot, celery, garlic, parsley and pepper. Saute for 5 minutes more, stirring occasionally.
2. Add the beans with their liquid plus the broth and the rest of the salt. Turn heat down to low and simmer for 5 minutes, covered. Remove pot from the heat. Let soup cool for 15 minutes.
3. Puree the soup in a food processor or blender, in 2 batches. Return soup to the pot and warm over a medium low heat.
4. Ladle the soup into bowls and top with some of the chopped pasta. Drizzle the top with some olive oil, sprinkle with parsley and serve.
5. Adapted from a recipe by Maggie Stuckey.
6. Use organic ingredients whenever possible.

olive oil, yellow onions, salt, carrots, stalks celery, garlic, parsley, ubc, pinto beans, chicken broth, pasta, fresh parsley

Taken from tastykitchen.com/recipes/soups/italian-bean-and-pasta-soup-2/ (may not work)