INGREDIENTS

INSTRUCTIONS

In a heavy bottom pan, over medium heat, add the oil. When the oil is hot,
add the onions, carrot and celery. Season with salt and pepper. Saute for 2
minutes. Add the tomato and garlic. Continue to cook for 2 minutes. Add the
beans. Continue to cook for 1 minute. Stir in the water. Add the bay leaves
and season with salt and pepper. Bring the liquid to a boil. Reduce the
heat to medium-low and continue to cook until the beans are tender, about 1
hour and 15 minutes to 1 1/2 hours. In a small saucepan, combine the
remaining olive oil, rosemary and garlic. Bring to a simmer and cook until
the garlic is golden, about 10 to 12 minutes. Remove from the heat and
strain, discarding the rosemary and garlic. Using a hand-held blender,
puree half of the soup. Season with salt and pepper. Stir in the cooked
pasta and continue to simmer for 15 minutes. Remove from the heat and ladle
into individual bowls. Stir half of the oil into the soup. Serve the
remaining oil and bread on the side.
Yield: 6 servings
Converted by MC_Buster.
Per serving: 1446 Calories (kcal); 149g Total Fat; (90% calories from fat);
5g Protein; 31g Carbohydrate; 0mg Cholesterol; 563mg Sodium Food Exchanges:
0 Grain(Starch); 0 Lean Meat; 5 Vegetable; 0 Fruit; 29 1/2 Fat; 0 Other
Carbohydrates
Recipe by: EMERIL LIVE SHOW #EMIC01
Converted by MM_Buster v2.0n.

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