Cooking Light Magazine 3/98

Soak beans overnight or quick-soak.

Heat oil in pan over medium heat until hot. Add onion, carrot, and celery, and sauté 5 minutes or until tender.

Add 2 garlic cloves; cook 1 minute. Add tomatoes; bring to a boil. Cover, reduce heat and simmer for 10 minutes, stirring occasionally.

Add beans, 9 cups water, red pepper, and bay leaf, and bring to a boil. Cover, reduce heat, and simmer for 1 hour and 50 minutes.

Add salt, oregano, thyme, rosemary, and 2 garlic cloves; cover and simmer 25 minutes or until beans are tender. Discard bay leaf.

Place 2 cups bean mixture in a food processor; process until smooth. Return bean puree to pan, and stir well.

Add pasta; cook 7 minutes or until pasta is done. Remove from heat; stir in parsley and black pepper. Ladle soup into bowls, and sprinkle with cheese.

Calories 339, (15% fat); Fat 5.5 g (sat 2.2g); Protein 19.8 g; Carb 54.6 g; Fiber 8.7 g; Chol 7 mg; Iron 5.4 mg; Sodium 626 mg; Calcium 261 mg.