This classic Italian dish is brimming with low-fat, healthy ingredients.

Martha Stewart Living, March 1997


Recipe Summary



Ingredient Checklist


Instructions Checklist
  • Place beans in a small stockpot, cover with cold water, and let soak overnight. Drain beans; set aside. Dry stockpot.

  • Melt butter in stockpot over medium-low heat. Add celery, onion, and 1 1/4 teaspoons garlic; saute until translucent. Add beans, 1 tablespoon rosemary, stock, potato, tomatoes, pepper, and 3 1/2 cups water. Raise heat to high; bring soup to a boil. Reduce heat to medium low; simmer until beans are tender, about 1 1/4 hours. Fifteen minutes before soup is done, stir in salt.

  • Meanwhile, bring a stock pot of cold, salted water to a boil over a high heat. Add pasta and cook until slightly underdone, 5 to 6 minutes; set aside. Pass soup through a food mill, holding back one-third of whole beans. Return soup and beans to the stockpot along with the pasta. Keep warm over low heat.

  • Chop remaining 1/4 teaspoon garlic and tablespoon rosemary with basil, parsley, and sage until finely minced. Stir into soup, and divide among six soup bowls. Sprinkle each bowl with 1 tablespoon Parmesan; serve immediately.

Cook's Notes

To reduce soaking time, place dried beans in a saucepan, cover with cold water, and bring to a boil. Turn the heat off, let the beans stand for one hour, and drain.


Reviews (2)

Rating: Unrated
I've been making this since it appeared in LIVING in's a great soup!
Rating: Unrated
A bit of a typo here, lol. Ingredients list 1 1/2 CUPS of garlic???!!! Holy cow, that is some major garlic--thankfully it says 2 cloves in parentheses,