The Palm Restaurant Recipe
1/4 cup olive oil
1 medium onion, diced
8 cloves garlic, finely chopped
3 cups canned canellini beans, well drained
2 cups diced canned Italian plum tomatoes with juice
8 cups chicken stock
fine sea salt and freshly ground black pepper
1/2 pound small pasta
1 1/2 tablespoons finely chopped flat leaf parsley,for serving
1/4cup freshly grated Parmigiano Reggiano, for serving
extra virgin olive oil, fors serving
Place a large, heavy pot over medium heat, add the olive oil. Saute the onion until softened, about 10 minutes, stirring occasionally. Add the garlic and cook for 1 minute. If using soaked, dried beans drain and add them now, along with the tomatoes, crushing the tomatoes gently with you hands. Cook for 6 to 7 minutes, stirring frequently so the beans do not scorch. Add the chicken stock, and increase the heat to high. When the liquid comes to a boil, add 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Partially cover the pot, and adjust the heat to maintain a medium simmer for about 1 to 1 1/2 hours, until the beans are tender but not mushy. Taste for seasoning and correct if necessary. Reduce the heat to a low simmer.
If using canned beans, add them now to the chicken stock, tomatoes and onion mixture. Reduce the heat to a bare simmer.
Warm your soup bowls in a low oven. In a medium saucepan, bring a generous amount of slated water to a boil, add the pasta, and cook until tender. Drain thoroughly, then spoon some pasta into the warmed bowls. Ladle the soup over the pasta, and scatter a little of the parsley and grated cheese on top. Drizzle each portion with a teaspoon of extra virgin olive oil, and serve at once. Serves 6.