![](https://boymomfoodie.mom/wp-content/uploads/2023/07/img_5229.jpg?w=773)
Ingredients:
- 3 14-ounce cans cannellini beans or other white beans such as navy or Great Northern
- Chicken broth or vegetable broth as needed
- 3 tablespoons extra virgin olive oil
- 1/2 yellow onion, diced
- 2 cloves garlic, minced
- 1/2 teaspoons crushed red pepper flakes
- 1 14-ounce can whole tomatoes
- 1 whole bay leaf
- Kosher salt
- 1 cup dried short pasta
- 1/3 cup grated Parmesan cheese, plus additional for serving
- 1/4 cup Italian parsley, basil or rosemary (or a mixture)
Directions:
- Drain 2 cans of beans into a strainer set over a bowl or large measuring cup. Add enough broth or water to the liquid to measure a total of 3 cups. This is the liquid base of the soup.
- In a food processor, pulse the remaining can of beans along with the can liquid until almost smooth. Set aside until the soup is cooked.
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, garlic and red pepper. Cook until the onion is softened, stirring frequently, about 5 minutes.
- Add the whole beans, broth mixture, tomatoes, bay leaf and 1 1/2 teaspoons salt. Bring to a simmer. Cook, partially covered, 15-20 minutes.
- While the soup simmers, add the pasta in boiling mixture until al dente.
- Stir the reserved bean puree, cheese and herbs into the soup until combined. Adjust the thickness of the soup by adding more broth, if you like. Taste for seasoning, adding more salt and pepper to taste.
- Serve the soup in bowls, with additional cheese to taste.