COOKING: VEGETARIAN WHITE BEAN AND BASIL SOUP

This soup is fantastic on a cold winters night. You can tweek it depending on your likes and dislikes...thicker or thinner...more pasta or less... Enjoy it with some crusty bread and salad. 

Ingredients

• 4 cups vegetable stock
• 28 oz. can chopped tomato (including liquid)
• 1 medium onion
• ½ teaspoon oregano
• 6 cups cannellini beans (canned or cooked)
• 1 large garlic clove
• ½ cup chopped fresh basil or ¼ cup dried
• 4 teaspoons olive oil
• 2 ½ cups tubetti or ditaliani pasta

Step-by-Step

1. Boil vegetable stock
2. Add tomato, onion and oregano
3. Lower heat and simmer 10 minutes
4. Add 3 cups of beans and continue cooking for 10 minutes more
5. In blender or food processor combine garlic, basil, oil and 3 cups of beans. Blend until smooth.
6. Slowly add the garlic, basil, oil and bean mixture to soup and stir
7. Cook pasta and either add to soup or leave separate to allow “eaters” to determine the amount of pasta they would like.

* Photo Credit Bon Appetit