Bean and Pasta Soup Recipe

• 5 Fresh Sage Leaves
• 16 ounces Dried Cannellini Beans (or white beans)
• 1 tsp Rosemary Leaves (fresh)
• 1/2 tsp Cayenne Flakes
• 6 cups Water
• 2 tbsp Tomato Paste
• 3 cloves Garlic (minced)
• 2 cloves Garlic
• 9 tbsp Olive Oil
• Salt (as per taste)
• Pepper (as per taste)
• 8 oz Ziti or Tubular Pasta (short)

• Soak the beans a night before in cold water. In the morning, drain and rinse them.
• Take a large stew pot and put beans in it, along with whole garlic, water, sage leaves and 3 tbsp oil.
• Bring the beans to a boil and cook them on simmer for approximately 1 hour. Make sure they are tender.
• In the meantime, take a small skillet and heat 6 tbsp of oil and garlic and stir for 1 minute.
• Now, add cayenne pepper flakes, tomato paste, salt, pepper and fresh rosemary leaves in it and stir again.
• Take the cooked beans and add the above mixture in it. Stir well again.
• Pass soup through food mill, pour it in the stew pot and cook on low heat, till it is slightly thick.
• Cook the short pasta in a pot, with water and salt added to it, until it becomes soft. Drain the water and add soup in it.
• Again cook it for 15 minutes and serve hot.