Recipe courtesy of Emeril Lagasse
1 hr 55 min
10 min
1 hr 45 min
6 servings


  • 3 tablespoons olive oil
  • 1 cup minced red onions
  • 1/2 cup finely diced carrot
  • 1/2 cup finely diced celery
  • Salt
  • Freshly ground black pepper
  • 1/2 cup tomato puree
  • 2 garlic cloves, peeled
  • 2 cups dried cannelloni beans, soaked and rinsed
  • 8 cups water
  • 2 bay leaves
  • 1/2 cup olive oil
  • 2 sprigs fresh rosemary, cut in half
  • 5 ounces dried short pasta, such as ditalini or small macaroni, cooked until tender, drained and rinsed under cool water
  • Loaf crusty Italian bread


In a heavy bottom pan, over medium heat, add the oil. When the oil is hot, add the onions, carrot, and celery. Season with salt and pepper. Saute for 2 minutes. Add the tomato and garlic. Continue to cook for 2 minutes. Add the beans. Continue to cook for 1 minute. Stir in the water. Add the bay leaves and season with salt and pepper. Bring the liquid to a boil. Reduce the heat to medium-low and continue to cook until the beans are tender, about 1 hour and 15 minutes to 1 1/2 hours.

In a small saucepan, combine the remaining olive oil, rosemary, and garlic. Bring to a simmer and cook until the garlic is golden, about 10 to 12 minutes. Remove from the heat and strain, discarding the rosemary and garlic. Using a hand held blender, puree half of the soup. Season with salt and pepper. Stir in the cooked pasta and continue to simmer for 15 minutes.

Remove from the heat and ladle into individual bowls. Stir half of the oil into the soup. Serve the remaining oil and bread on the side.

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