This is an easy, healthy, Italian bean soup recipe.

Growing up Italian I have to admit a bit of prejudice here but I have always found Italian soups to be very tasty and extremely healthy.

They are always filled with super healthy ingredients like garlic, onions, tomatoes and fresh herbs.

Prep time: 10 minutes Cook time: 30 minutes

Ingredients:
1 3/4 cups dried cannellini beans, soaked overnight or 2 large cans
2 tablespoons olive oil
1 onion, finely chopped
1 celery stalk, finely chopped
1 carrot finely chopped
1 large can of tomatoes
3-4 garlic cloves, crushed
2 bay leaves
2 teaspoons crushed, dried rosemary
1 teaspoon dried sage
1 teaspoon dried chili flakes or to taste
4 cups chicken or vegetable stock
1 cup small dry pasta shapes
3 tablespoons chopped fresh parsley
3 tablespoons chopped fresh basil
salt and pepper

Directions:
Drain the soaked beans. Rinse the beans and put them into a large pot. Generously cover the beans with cold water. Bring to a boil over high heat, skimming any foam that rises to the surface. Reduce the heat to low and simmer for 90 minutes or until tender, adding more water as necessary. Remove from the heat. (Or simply use a large can of white kidney beans.)

In a soup pot, heat the oil over medium heat. Add the onion and cook for 3 minutes, or until it is beginning to soften. Add the celery and carrot and cook for another 4-5 minutes. Add the tomatoes, garlic, chicken or vegetable stock, rosemary, bay leaves, sage and chili flakes. Cook for 8-10 minutes, or until the vegetables are tender.

Drain the cooked beans, reserving some of the liquid. Add the beans to the vegetable mixture, adding some of the bean water or plain water if you used canned beans, if needed. Bring it all to a boil, skimming off any foam that forms if necessary. Add the pasta and cook, uncovered, for 8-10 minutes, or until the pasta is tender. Stir in the parsley and basil and season to taste with salt and pepper. If needed, you can add more of the reserved bean liquid to make a thick consistency.

If you don't want to go through the bother or haven't got the time to soak and boil the beans you can simply substitute a large can of cannellini beans. It cuts down the cook time by 90 minutes and makes this a 30 minute meal. It's what I do.

Makes at least 8 servings.