Linda McCartney's Pasta Flageolet Soup recipe

Linda McCartney's Pasta Flageolet Soup 1 can Great Northern Beans, drained and rinsed 2 cups vegetable stock or water 3 sticks celery, chopped 1 medium onion chopped 1 carrot, chopped 1 clove garlic, minced 1 16oz. can chopped tomatoes Salt and freshly ground pepper to taste 1 teaspoon freshly chopped herbs (I recommend basil) 1/2 cup macaroni or other noodles Place the celery, onion, carrot and garlic in a large pot together with the tomatoes, beans and 1 cup of stock and stir well. Add the salt and pepper and cook mixture, covered, for 45 minutes. Remove half of the mixture and puree in a blender or food processor, then return it to the pan, stir well and leave it on the heat. At this point, add the fresh herbs and a little extra stock or water if desired. In a separate pan, cook the pasta in plenty of boiling, salted water, then drain and set aside. Place a small amount of the pasta in each serving bowl and pour the hot soup over it. Sprinkle with grated cheese and serve immediately. (Serves 4 and is very easy to prepare)