Bean and Noodle Soup with Onion Salad

Instructions

1. 1

   Prepare and cook the beans

   • Rinse the dried cannellini beans and soak them overnight in plenty of water (at least 8 hours).
   • Drain the soaked beans and place them in a large pot. Cover with 4 cups of fresh water.
   • Bring to a boil, then reduce the heat to a simmer. Cook for 60-75 minutes, or until the beans are tender but not mushy. Drain and set aside.
2. 2

   Sauté the vegetables

   • In the same large pot or a Dutch oven, heat the olive oil over medium heat.
   • Add the chopped onion, carrots, and celery. Cook, stirring occasionally, until the vegetables have softened, about 6-8 minutes.
   • Add the minced garlic and cook for another minute until fragrant.
3. 3

   Build the soup base

   • Add the chopped fresh tomatoes to the pot. Cook for 5-7 minutes, stirring and breaking them down with your spoon, until they form a thick sauce.
   • Stir in the dried thyme and oregano and cook for 30 seconds.
   • Pour in the remaining 4 cups of water, add the bay leaf, salt, and black pepper. Bring the soup to a simmer.
4. 4

   Cook the noodles and finish

   • Add the broken whole wheat spaghetti to the simmering soup.
   • Cook for 8-10 minutes, or until the noodles are al dente, stirring occasionally.
   • Stir in the cooked cannellini beans and cook for another 2-3 minutes to heat them through.
   • Remove the bay leaf. Taste and adjust seasoning if needed.
   • Ladle the soup into bowls, garnish with fresh parsley, and serve immediately.