Living better, Feeling healthy: Mangiafagioli

Bean eater! The Cannellini bean is a tasty Italian bean also know as the "white kidney bean". And if you're not use to eating beans the cannellini bean is a good one to start with. You can throw a handful in your salad, use as a spread on a sandwich or as a dip with veggies. It's also great in soups, so today I give you an Italian Bean Soup Recipe I cooked up on Sun. This recipe is always a hit with meat eaters, they don't even notice the meat is missing!This recipe makes a lot of soup. It freezes well but DO NOT FREEZE IT WITH PASTA.

Cannellini Bean Health Benefits:
-helps lower cholesterol
-low in fat
-high in protein
-high in fiber and iron
-vitamin B-6, C, E and K

Ingredients: (Try to use all organic)
2 cups dried cannellini beans
2 tablespoons extra virgin olive oil
1 yellow onion
3 carrots peeled and chopped
3 celery stalks, chopped
4-6 cloves of minced garlic
8 cups water or veggie stock(i do 4 cups water and 4 cups veggie stock)
11/2 cups diced tomatoes
salt to taste ( a full teaspoon)
2 tsp Italian dry herbs
1/2 lb ditalini or orzo pasta

Directions:
Soak your beans over night. In the morning drain and rinse. Chop all your veggies. ( I forgot to get fresh tomatoes so I used a can of diced tomatoes from my pantry)
Get a stock pot out and heat your oil on md to high heat. Throw in your onion, carrots, celery and garlic. Saute for about 8 minutes. Add your water or stock, tomatoes, beans and salt/pepper and herbs.
Bring to a boil cover and lower heat and simmer for 1 hour.
Take 2 cups out and puree in blender to give the soup more body. DO NOT PUT THE LID TO YOUR BLENDER ON TOP. The soup will be hot so cover with a thick cloth or big thing of folded up paper towels. Hit the blend button fast, on, off, on, off so it doesn't go all over the place!
Cook you pasta and add when done. Here's some pics.