A Shelf-ish Soup

I am not a big fan of canned anything; however, this recipe was created from ingredients I always have on hand. Every time I make this it gets rave reviews. The recipe came to me via my Italian daughter-in-law, Adrienne. I probably make it in some form or other once a month. It can be expanded easily to accommodate any extra “mouths to feed.”

When using the more delicate cannellini beans, I put them in at the last minute because they tend to disintegrate. Any other beans get dumped in with the tomatoes. The basic recipe serves 4 generously.

Coarsely chop 1 onion and briefly saute it in 1 tablespoon olive oil. Add 2 cans of chicken broth, 1 can of diced tomatoes (including liquid), a generous pinch of thyme, salt and pepper. You can also add chopped garlic, basil and oregano, if you want. Bring it all to a boil, add a handful of uncooked pasta and simmer 10 minutes. Add 1 can of cannellini or other white beans (including the liquid) and heat through. Other ingredients such as leftover vegetables, meat or chicken, can be added as desired.

Serve with crusty bread.

--KATHLEEN WIPFF

Burbank