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White Bean Soup With Sweet Potato And Pasta

An italian recipe for White Bean Soup With Sweet Potato And Pasta, made with Olive Oil, Onion, Leafy Celery, Carrot Salt And Pepper, and Dried Basil. Serves 4. Scale it up or down for the number of people at the table.

Ingredients

• 1 1/2 tbsp
• 1 cup
• 1 cup
• 1
• 1/2 tsp
• 1/4 tsp
• 1 pinch
• 1
• 3 cup
• 15 oz
• 15 oz
• 1 cup

Method (preview)

1. 1

   Using a heavy bottom stock pot and some olive oil, saute the onion, celery and carrot, together, seasoned with salt, pepper, basil, thyme, a few fennel seed, and garlic.

2. 2

   Saute, stirring often, until almost soft (5 to 6 minutes).

3. 3

   Add the diced sweet potato and the rest of the olive oil.

4. 4

   Saute for 2 to 4 minutes or until aromatic.

5. 5

   Add the broth.

6. 6

   Bring almost to a boil; reduce heat; cover and simmer for 1 hour.

7. 7

   Add the beans, spinach, pasta and water if needed to properly cook the pasta.

8. 8

   Cover, vented, and simmer for 20 minutes.

9. 9

   Keep warm until or reheat gently for dinner.

10. 10

    Correct seasoning.

11. 11

    Cook long enough to develop the flavors but not so long that it turns to mush.

12. 12

    Serve in deep bowls, garnish with fresh basil and a drizzle of fruity olive oil.

13. 13

    "Cucina Ebraica: Flavors of the Italian Jewish Kitchen"

14. 14

    "Hanneman 12/07/00"