WHITE BEAN AND PASTA SOUP

The inspiration for this soup was from “Everyday Italian” by Giada De Laurentis. There was one episode where a spicy soup, corn bread, and hot chocolate with chili. I loved the way she prepared the soup. It looked so colorful that I decided to give it a try. She added carrots and broccoli in the soup. I used only white beans, zucchini, and celery here since my husband does not like carrots and I don’t like broccoliL. To make this dish more diabetic-friendly, any whole grain pasta can be added instead of regular ones. I have also used canned tomatoes here to add more flavor to the dish. If needed, regular chopped tomatoes can also be added.

INGREDIENTS:
White beans, 1 cup, soaked overnight.
Red onion, 1.
Garlic, 2 cloves.
Canned tomatoes, about ½ can.
Tomato paste, 1 tablespoon.
Chili powder, 1 teaspoon.
Pasta, any type, 1 cup.
Salt as per taste.
Olive oil, 1 tablespoon.

PREPARATION:
Soak the beans overnight and cook them until they are tender. Chop the onion, into small pieces and keep aside. Crush the garlic coarsely. Heat a pot with some olive oil. Add the onions along with the crushed garlic and sauté them for a minute. When the onions are tender, add the canned tomatoes, tomato paste, cooked beans, chili powder, and salt along with 5 cups of water. Cook the soup closed for 10 minutes. Then add the pasta and let it cook until it is al-dente. Take care not to overcook the pasta. If the pasta is overcooked, they start to fall apart and don’t taste good. Switch off the stove and serve the soup garnished with a teaspoon of extra-virgin olive oil on top. This hearty soup goes well with any bread.