This Italian pasta and bean soup is very thick and hearty. The noodles absorb much of the broth, so it seems more like a stew than a broth soup. Serve it warm, rather than piping hot. If you have leftovers and want to reheat the soup, you may have to add some water or more chicken broth for liquid.

Serves: 8

Ingredients:

• 1 tablespoon olive oil
  
• 2 carrots, chopped
  
• 2 celery ribs, chopped
  
• 2 medium onions, chopped
  
• 1 large clove garlic, minced
  
• 2 cups low-sodium chicken broth
  
• 4 cups water
  
• 6 fresh sage leaves
  
• 1 bay leaf
  
• 3 cups kidney beans, half the bean liquid reserved
  
• 2 cups dried elbow macaroni or other small pasta shape
  
• 1 tablespoon fresh rosemary sprigs, finely chopped
  
• 1 tablespoon fresh thyme leaves
  
• ¼ teaspoon salt
  
• ¼ teaspoon ground black pepper
  

Instructions:

1. Heat the oil in a large soup pot. Add the carrots, celery, onions, and garlic. Sautée until the onions are soft, about 7 minutes. Add the broth, water, sage and bay leaves and bring to a boil. Cover and let simmer 20 minutes.
   
2. In the meantime, puree half of the kidney beans with the reserved liquid. Add the bean purée and whole beans to the soup and bring to a boil. Add in the pasta and cook 7-9 minutes, until the pasta is firm,but cooked. Sprinkle in the rosemary, thyme, salt and pepper. If the soup seems very dry, add in 1-2 cups low-sodium chicken broth or water and heat. Let stand 2 minutes before serving.