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| 8 |  | ounces dried great northern beans(1 1/4 cups) |
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| 1 | | tablespoon unsalted butter |
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| 2 | | ribs celery, strings removed, cut into 1/4-inch dice |
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| 1 | | medium onion, peeled and cut into 1/4-inch dice |
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| 1 1/2 | | finely chopped (2 large cloves) garlic(2 large cloves) |
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| 2 | | tablespoons finely chopped rosemary |
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| 4 | | ounces orechiette pasta |
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| 1 | | medium Yukon gold potato, (about 6 ounces) peeled |
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| 2 | | whole canned tomatoes, seeded and roughly chopped |
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| 1/8 | | teaspoon freshly ground black pepper |
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| 1 | | teaspoon salt |
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| 3 1/2 | | cups Homemade Chicken Stock , or canned low-sodium chicken broth, skimmed of fat |
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| 1/4 | | cup packed fresh basil leaves |
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| 1/4 | | cup fresh packed parsley leaves |
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| 5 | | large fresh sage leaves |
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| 6 | | tablespoons freshly grated Parmesan cheese |
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| | 1. Place beans in a small stockpot, cover with cold water, and let soak overnight. Drain beans; set aside. Dry stockpot. |
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| | 2. Melt butter in stockpot over medium-low heat. Add celery, onion, and 1 1/4 teaspoons garlic; sauté until translucent. Add beans, 1 tablespoon rosemary, stock, potato, tomatoes, pepper, and 3 1/2 cups water. Raise heat to high; bring soup to a boil. Reduce heat to medium low; simmer until beans are tender, about 1 1/4 hours. Fifteen minutes before soup is done, stir in salt. |
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| | 3. Meanwhile, bring a stock pot of cold, salted water to a boil over a high heat. Add pasta and cook until slightly underdone, 5 to 6 minutes; set aside. Pass soup through a food mill, holding back one-third of whole beans. Return soup and beans to the stockpot along with the pasta. Keep warm over low heat. |
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| | 4. Chop remaining 1/4 teaspoon garlic and tablespoon rosemary with basil, parsley, and sage until finely minced. Stir into soup, and divide among six soup bowls. Sprinkle each bowl with 1 tablespoon Parmesan; serve immediately. |
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| | | Per serving: 287 calories, 5 g fat, 10 mg cholesterol, 45 g carbohydrate, 611 mg sodium, 16 g protein, 8 g dietary fiber. |
