Hearty Italian Bean and Pasta Soup

As I was considering what to make for a warming November meal, I remembered this hearty bean, vegetable and pasta soup that I used to make at least once every winter. Served with crusty bread, this soup is always a filling and warming meal on a cold snowy day. Colorful and nourishing, it's also very easy to make. This time I served the soup with pumpkin scones for a very comforting meal on a chilly day.

Hearty Italian Bean and Pasta Soup

Recipe by Lisa Turner Cuisine: Italian Published on November 17, 2008 Simple, colorful and delicious Italian tomato, white bean and pasta soup loaded with fresh vegetables — warming and nourishing on a cool day Print this recipe Ingredients: 2 tablespoons olive oil 1 large onion, chopped 1 celery stalk, thinly sliced 2 cloves garlic, minced or crushed 4 cups vegetable stock 1 carrot, thinly sliced 2 to 3 fresh green chilies, seeded and chopped 28 oz (825 mL) can tomatoes 2 cups cooked navy beans (3/4 cup dried) 1 cup spinach, coarsely chopped 1 small zucchini, chopped 1/4 cup fresh basil, chopped 1/4 cup fresh parsley, chopped 1 teaspoon dried oregano 1 1/2 cups uncooked pasta of your choice 1 teaspoon sea salt, or to taste fresh ground black pepper 1/4 to 1/2 cup fresh grated Parmesan cheese Instructions: Heat the olive oil over medium heat in a large saucepan. When hot, add the onion, celery and garlic and sauté for 3 to 4 minutes or until the onion is soft and translucent. Pour in the vegetable stock and add the carrot, green chilies, and tomatoes. Simmer for 30 minutes. Add the cooked beans, spinach, zucchini, basil, parsley and oregano and continue to cook for another 10 minutes. Cook the pasta according to package instructions until al dente. Drain and stir into the soup. Continue to simmer for another few minutes, then season with salt and pepper. Serve hot, with a sprinkling of fresh grated Parmesan cheese in each bowl. Makes 6 to 8 servings