Pasta & Bean Soup

• 1 14 cups dried great northern beans cannellini beans
• 1 pinch baking soda
• 14 cup olive oil
• 2 garlic cloves, crushed
• 8 cups vegetables or 8 cups chicken broth
• 1 cup short pasta, such as tubettini
• 3 cups diced canned tomatoes
• 14 cup chopped parsley
• salt and pepper

1. Put beans in a bowl (if using dried beans) and add water to cover by 3 inches.
2. Add baking soda; let soak overnight.
3. Drain just before using.
4. Place drained beans in a 4 to 6 quart pot.
5. Add olive oil, garlic and 7 cups of broth.
6. Bring to a boil.
7. Reduce heat and simmer, partially covered, 1 hour or until beans are tender.
8. Cool slightly.
9. Using a slotted spoon, transfer about 3/4 of the beans to a blender or food processor.
10. Add about 1/2 cup liquid from the pot.
11. Blend until smooth.
12. Return bean puree to pot.
13. Add remaining 1 cup broth and bring to a boil.
14. Add pasta and simmer 15 minutes or until pasta is tender.
15. Add about a cup of water if soup seems too thick at that point.
16. Remove from heat.
17. Stir in tomatoes and parsley.
18. Season with pepper, and add salt if needed.

dried great northern beans, baking soda, olive oil, garlic, vegetables, short pasta, tomatoes, parsley, salt

Taken from www.food.com/recipe/pasta-bean-soup-388716 (may not work)