- Heat the oil in a large stock pot, then cook the onion, carrot and celery until soft.
- Add the garlic and cook another minute.
- Pour in the stock, 1 can of beans beans (adding the liquid from the beans will add extra thickness to the soup) Parmesan rind (if using) and chopped tomatoes, and bring to a boil.
- Puree or mash the 2nd can of beans with a little of the liquid from the can and then add it to the pot. Bring to a boil and then cover and lower the heat to the lowest setting. Let simmer for 1- 2 hours (stirring occasionally).
- Remove from heat, remove the rind with a slotted spoon and discard.
- Add the pasta, chopped parsley and seasonings. Cook until the pasta is cooked al dente (adding water if the soup becomes too thick).
- Serve in bowls topped grated Italian cheese and a sprinkling of chopped parsley.
Variation: A cup of chopped pancetta or bacon can be added by browning it in the pot before adding the onion to add extra flavor.
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