"My husband and I just returned from a trip to Italy," writes Kim Riemann of North Brunswick, New Jersey. "Of all the great meals we had there, a few stand out in my memory. One was at Buca Mario in Florence. The rosemary-scented bean soup was unforgettable."
Serve this with a drizzle of olive oil and freshly grated Parmesan cheese, if desired.
Recipe information
Yield
Makes 12 first-course or 6 main-course servings
Ingredients
Preparation
Step 1
Place beans in large pot. Add enough cold water to cover beans by 3 inches. Let stand overnight.
Step 2
Drain beans well. Return to pot. Add 16 cups water, 5 unpeeled garlic cloves, and celery stalk. Bring mixture to boil; reduce heat to low and simmer 1 hour 15 minutes, stirring occasionally.
Step 3
Meanwhile, heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add onions and 3 chopped garlic cloves and sauté until golden brown, about 10 minutes. Add tomatoes with juices, rosemary, sage, and celery salt to mixture, stirring to combine.
Step 4
Add vegetable mixture to bean mixture in pot. Simmer soup until beans are tender, about 45 minutes.
Step 5
Cook pasta in another large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain well. Add cooked pasta and remaining 3 tablespoons olive oil to soup, stirring to combine. Thin soup with more water, if desired. Season soup to taste with salt and pepper and serve.
