Top | Fall


(recipe, Michelle D ~ aka Sage)


What to buy: For a slacker solution, buy high-quality canned white beans and replace the bean-cooking liquid with water. Game plan: This soup is even tastier the day after it’s made, when the flavors have had a chance to meld. We used chicken broth in this recipe to give it a heartier flavor, but you can substitute high-quality vegetable broth to make it vegetarian. From:


  1. 1 cup dried cannellini beans
  2. 2 Tbsp. unsalted butter (¼ stick)
  3. 2 Tbsp. olive oil, plus extra for drizzling
  4. ½ medium yellow onion, finely chopped
  5. 2 medium garlic cloves, peeled and minced
  6. 1 small russet potato, medium dice
  7. 2 medium celery stalks, halved lengthwise and thinly sliced
  8. 1 medium carrot, peeled, halved lengthwise, and thinly sliced
  9. 1 medium bay leaf
  10. 1 (14.5-ounce) can diced tomatoes with juices
  11. 6 oz. green beans, trimmed and cut into 1-inch pieces
  12. 1 medium zucchini, halved lengthwise and thinly sliced crosswise
  13. ½ cup frozen peas
  14. 4 cups (1 quart) low-sodium chicken broth
  15. ¾ cup ditalini, tubettini, or other small pasta
  16. ½ cup finely chopped Italian parsley (from about ½ bunch)
  17. Grated Parmesan or pecorino cheese, for garnish


  1. Place beans in a large saucepan, fill with about 5 cups heavily salted water, and bring to a boil over medium-high heat. Reduce heat to low and cook, covered, until beans are tender all the way through, about 2 hours. Reserve 4 cups of the bean-cooking liquid. Drain beans and reserve.
  2. Heat butter and oil in a large, heavy-bottomed pot over medium heat. Once butter foams, add onion and garlic and cook until onion is soft and translucent, about 5 minutes. Season well with salt and freshly ground black pepper. Add potato, celery, carrot, and bay leaf and stir to coat. Cook until celery is just soft, about 4 minutes. Add tomatoes with their juices, season with salt and pepper, stir (scraping up any browned bits from the bottom of the pan), and cook until juices are almost completely reduced, about 2 minutes.
  3. Add half of the green beans, half of the zucchini, half of the peas, and the broth and let simmer, stirring occasionally, until zucchini just begins to soften, about 10 minutes. Stir in reserved beans and bean-cooking liquid; remaining green beans, zucchini, and peas; pasta; and half of the parsley and simmer until the pasta is al dente, about 10 to 15 minutes.
  4. Remove from heat, stir in remaining parsley, taste, and adjust seasoning as needed. To serve, place soup in bowls, garnish with a drizzle of olive oil, sprinkle grated cheese over top, and season with freshly ground black pepper.