Milan-Style Pasta and Beans

1. 1

   In a large soup pot, melt the butter with the olive oil over medium heat.

2. 2

   Stir in the sage and rosemary.

3. 3

   Add in carrots, celery, potatoes, and onions.

4. 4

   Cook, stirring often, until softened, about 10 minutes.

5. 5

   Stir in the tomatoes and beans.

6. 6

   Add the broth, salt, and pepper to taste.

7. 7

   Bring the mixture to a simmer; cook over low heat until all the ingredients are very tender, about 1 hour.

8. 8

   Remove half of the soup from the pot and pass it through a food mill or puree it in a blender.

9. 9

   Pour the puree back into the pot; stir well and add the pasta.

10. 10

    Bring the soup to a simmer, then turn off the heat.

11. 11

    Let the soup cool slightly before serving.

12. 12

    Serve hot , with a drizzle of extra-virgin olive oil and a generous grinding of pepper.

* Per serving · 4 servings · Values may vary.