Serves: 8
Total Calories: 404

2 tablespoons unsalted butter
2 tablespoons olive oil
6 fresh sage leaves
1 tablespoon chopped fresh rosemary
4 carrots, chopped
4 ribs celery, chopped
3 medium boiling potatoes, chopped
2 onions, chopped
4 tomatoes, peeled, seeded, and chopped, or 2 cups chopped canned tomatoes
1 pound (about 2 cups) dried cranberry or cannellini beans, cooked as directed,* or 4 16-ounce cans
8 cups homemade Meat Broth or a mix of half store-bought beef or vegetable broth and half water
salt and freshly ground black pepper
8 ounces fresh maltagliati or fresh fettuccini pasta cut into 1-inch pieces
Extra-virgin olive oil

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1 In a large pot, melt the butter with the oil over medium heat. Stir in the sage and rosemary. Add the carrots, celery, potatoes, and onions. Cook, stirring often, until softened, about 10 minutes.

2 Stir in the tomatoes and beans. Add the broth and salt and pepper to taste. Bring the mixture to a simmer. Cook over low heat until all of the ingredients are very tender, about 1 hour.

3 Remove half of the soup from the pot and pass it through a food mill or puree it in a blender. Pour the puree back into the pot. Stir well and add the pasta. Bring the soup to a simmer, then turn off the heat. 4 Let the soup cool slightly before serving. Serve hot, with a drizzle of extra-virgin olive oil and a generous grinding of pepper.

From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 8
Total Calories: 404
Calories from Fat: 102

More Recipes from the Cook'n in Italy Cookbook:
* Soups
Antonietta’s Bean Soup
Bean and Mushroom Soup
Bread Noodles in Broth
Chicken Broth
Chickpea Soup from Puglia
Chickpea and Pasta Soup
Chunky Fish Soup
Cooked Water Soup
Creamy Bean Soup
Creamy Cauliflower Soup
Creamy Fennel Soup
Creamy Mushroom Soup
Egg Crepes in Broth
Egg Soup from Pavia
Escarole and Little Meatballs Soup
Fontina, Bread, and Cabbage Soup
Friulian Barley and Bean Soup
Green Bean and Sausage Soup
Leek, Tomato, and Bread Soup
Lentil and Fennel Soup
Lentil and Greens Soup
Ligurian Chickpea and Porcini Soup
Married Soup
Meat Broth
Milan-Style Pasta and Beans
Mushroom and Potato Soup
Mussels and Clams in Tomato Broth
Pasta and Beans
Pureed Lentil Soup with Croutons
Red Pepper Soup
Roman Egg Drop Soup
Seafood, Pasta, and Bean Soup
Semolina Fritters in Broth
Sicilian Tomato Barley Soup
Spinach, Lentil, and Rice Soup
Tuscan Bread and Vegetable Soup
Tuscan Fish Soup
Tyrolean Bread Dumplings
Vegetable Soup with Pesto
Winter Squash Soup
Zucchini Pesto Soup
Zucchini and Potato Soup
Zucchini and Tomato Soup