Christina Cooks "Nothing But the Soup"

Pasta E Fagioli

Makes 6-8 servings.

There’s nothing like Italian bean soup. This recipe was a religious experience in my house -- at least for my father -- because my mother made it every Friday. I can still see him sitting at the head of the table, with a heel of Italian bread and his big bowl of soup. I don’t think he realized the vitality he was getting from this seemingly simple meal. The combination of beans and light, fresh vegetables creates the perfect balance of vitality and endurance.

extra virgin olive oil

2-3 cloves fresh garlic, minced

1 sweet onion, diced

1-2 stalks celery, diced

generous pinch each, dried basil and rosemary

sea salt

1 cup white cannelloni beans, soaked 6 hours, drained

5 cups spring or filtered water

1-inch piece wakame, soaked until soft, diced

2 cups small cauliflower florets

2 small zucchini, diced

1 cup diced tomatoes (canned or fresh)

1-1/2 cups cooked pasta, small shells, orzo, acini, elbows, etc.

1 cup diced dark leafy greens, kale, collards, broccoli rabe, etc.

small handful fresh flat leaf parsley, minced, for garnish

Heat a small amount of oil in a soup pot. Saute garlic, onions and celery with herbs and a pinch of salt. When onions are limp, add beans, water and wakame. Cover soup and bring to a boil. Reduce heat to low and simmer 35-40 minutes, until beans are about 80% done. Add cauliflower and zucchini and tomatoes, cover and simmer until beans are soft. Season lightly with salt and stir in pasta and diced greens. Simmer 5 minutes more to cook salt and greens. Serve garnished with fresh parsley.