Tuscan White Bean and Pasta Soup with Croutons

Olive oil
1 onion, peeled and chopped
2 garlic cloves, peeled and crushed
2 14-ounce cans cannellini beans
5 cups vegetable stock
4 slices of bread, crusts removed
? cup small pasta, any shape (orzo, ditalini, stars, etc.)
salt and pepper to taste


Heat 2 tablespoons olive oil in large saucepan and saut? onion and half the garlic briefly, then cover and let cook for 10 minutes or until onion becomes soft.

Add beans and their liquid and vegetable stock. Bring to boil, then reduce heat and simmer 20 minutes.

Meanwhile, make croutons. Rub surface of bread with remaining garlic. Pan fry bread on both sides in a little hot olive oil. Cut into small squares and set aside.

Add pasta shapes to soup, return to boil, and simmer 6-8 minutes. Season with salt and pepper and top with croutons.

from Vegetarian Pasta.