Name: Florentine White Bean Soup with Pasta
Yield: Makes 12 first-course or 6 main-course servings
Ingredients: 1 16-ounce package dried Great Northern beans (about 2 1/2 cups); 16 cups (or more) water; 5 garlic cloves, unpeeled, plus 3 garlic cloves, peeled, chopped; 1 celery stalk, cut in half; 5 tablespoons olive oil; 2 medium onions, chopped (about 3 cups); 1 14 1/2-ounce can diced tomatoes in juice; 1 tablespoon chopped fresh rosemary; 1 tablespoon chopped fresh sage; 1/2 teaspoon celery salt; 3/4 cup tubettini or elbow macaroni (about 6 ounces)

"My husband and I just returned from a trip to Italy," writes Kim Riemann of North Brunswick, New Jersey. "Of all the great meals we had there, a few stand out in my memory. One was at Buca Mario in Florence. The rosemary-scented bean soup was unforgettable."

Serve this with a drizzle of olive oil and freshly grated Parmesan cheese, if desired.

Recipe notes

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