- 2cups dried adzuki beans*
- 1/2cup dried tubetti or ditalini pasta
- 1tablespoon pure olive oil
- 1medium onion, diced
- 1-- carrot, diced
- 2-- ribs celery, diced
- 4-- garlic cloves, minced
- 2-- leeks, carefully cleaned and sliced
- 1/2-- head cabbage, diced
- 1-- bulb fennel, diced
- 1teaspoon dried rosemary or 2 sprigs fresh rosemary, chopped
- 1/2teaspoon fennel seeds, crushed
- 2cups canned diced tomatoes in juice
- 2quarts water or canned vegetable broth
- 2medium zucchini, diced
- 3tablespoons chopped fresh basil
- 1/2teaspoon black pepper
Soak adzuki beans in water to cover overnight. Drain, place in a large pot, cover with fresh water. Bring to a boil over high heat, reduce heat and simmer 1 1/2 hours or until tender. Drain and reserve.
Cook pasta in plenty of boiling salted water for 10 to 12 minutes or until tender but al dente. Drain and reserve.
Heat olive oil in a large saucepan over medium heat. Add onions, carrots, celery, garlic, leeks, cabbage, fennel, dried rosemary (if using fresh, add later), and fennel seeds, saute 2 minutes. Add tomatoes and juice, water or vegetable broth; bring to a boil over medium-high heat. Reduce heat and simmer 40 minutes. Add the fresh rosemary, if using, zucchini, cooked beans and pasta. Simmer 5 minutes more, adding a little extra water if soup appears too thick. Add basil and pepper.
*You can use 3 cups rinsed and drained canned kidney or cannellini beans or chickpeas instead of adzuki beans, if desired. Then you should skip the soaking and simmering steps and proceed to cooking the pasta.
Nutritional Info *per serving
- Calories 331
- Fat 3g
- Cholesterol 0mg
- Sodium 250mg
- Carbohydrate 63g
- Protein 17g