So. The other night. I did make that soup after all. And you know what? It was good. Really really good, actually--full of satiny onions and carrots, dimply pasta, and loaded with beans. I may have gone overboard with the beans. By double the amount. They were so nice, though--thick and starchy and satisfyingly creamy. If you ever get a chance to try some beans from Rancho Gordo--do it. (Even though they are absurdly expensive. I tell you, they are worth it.)
Really, though, I needn't have worried. It was a perfect soup for the chilly days that have engulfed us here in New York. It was so good, even, that I didn't... take any pictures. I ate it all first. Sorry about that. I will, though, someday. Hopefully someday soon. In the meantime, make a batch for yourself. You'll see.
White Bean and Pasta Soup, adapted from Bon Appétit
1/4 cup olive oil
2 cups chopped onions
2/3 cup chopped carrot
2/3 chopped celery (I peeled it--a fussy step, for sure, but there was no stringyness)
3 1/2 to 4 cups water
1 Parmesan rind (I save mine whenever I run out of a chunk, wrapped, in the freezer)
4 cups cooked white beans, with 3/4 cups reserved cooking liquid
1 large tomato, seeded and finely chopped
1 cup small pasta (I used dittalini)
1. Heat the olive oil in a heavy arge pot over medium heat. Add onions, carrot, and celery. Sauté until all vegetables are soft, about 12 minutes. Add 3 1/2 cups water, beans and cooking liquid, tomato, and Parmesan rind; bring to a simmer. Reduce heat to medium-low and simmer 25 minutes to blend flavors, stirring occasionally.
2. Mix in pasta and bring to a boil. Cook until pasta is just tender but still firm to bite, adding more water to the soup if the the mixture is very thick. Season with salt and pepper.