Cozy and Hearty White Bean Soup

by Christina Meyer-Jax, Tastemaker in Residence This recipe is the perfect pairing for Christina’s Heart Healthy Comfort Foods!

Ingredients

2 cans S&W White Beans

1 Tbsp extra virgin olive oil

1 Tbsp fresh rosemary

1 medium red onion finely chopped

2 carrots diced

2 celery ribs diced

5 garlic cloves sliced

1/4 cup parsley chopped

15 oz diced tomatoes 1 can

3 cups low sodium vegetable stock

3/4 tsp salt (or omit for lower sodium version)

1/2 tsp ground black pepper

1 cup dried pasta style of choice (I like gluten free fusilli)

Freshly grated parmesan cheese (need about 1 cup total)

Instructions

1. Chop all of your ingredients (onions, carrots, celery, herbs)

2. Warm the olive oil in a large pot over medium heat. Add the onions, carrots, celery, rosemary, and garlic, cook for about 10 minutes, or until the onion is softened and begins to caramelize.

3. Add the parsley, beans, tomatoes, salt, pepper, and vegetable stock. Bring to a boil, then lower the heat and simmer for about 20 minutes

4. While the soup is simmering, cook your pasta until it is al dente. Drain and set aside.

5. Blend the soup partially with an immersion blender until the soup is chunky but not completely pureed.

6. Divide the soup into bowls and add 1-2 tbsp of cooked pasta and 1-2 tbsp of parmesan cheese to each.