White Bean and Potato Soup with Pasta
White Bean and Potato Soup with Pasta is my parent's take on pasta e fagioli. Adding potatoes to this soup gives it a wonderful creamy texture. Just 6 simple ingredients to create the ultimate Italian comfort food!
- Prep time
- 20 min
- Cook time
- 1 hr 40 min
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
- 2 cup dry white beans (or 3 cups frozen romano beans)
- 2 tbsp olive oil (plus extra for serving)
- 2 diced small onions ((or 1 large))
- 1/2 cup canned diced tomatoes, ((or 1 large ripe tomato seeded and diced))
- 2 large potatoes (peeled and cubed)
- 2 bay leaves
- 1 cup short pasta (such as ditalini or macaroni)
- salt (to taste)
Instructions
- 1
In a large bowl, cover the beans with water and let soak overnight.
- 2
Heat the olive oil in a large pot over medium heat. Sauté the onions, stirring often, until softened about 5 minutes. Add the tomatoes and cook, stirring, for 3 minutes. Add salt, to tasate
- 3
Pour in 10 cups of cold water, cover and bring to a boil.
- 4
Drain the soaked beans and rinse.
- 5
When the water has come to a boil add bay leaves, diced potatoes and white beans.
- 6
Bring to a simmer, cover, and cook until the beans are tender about 1 1 /2 hours. Add salt, to taste
- 7
When the beans are tender add salt to taste. Add pasta and cook until desired doneness.
- 8
Adjust the seasoning, if necessary. Remove and discard the bay leaves and add a drizzle of olive oil before serving. Serve hot.