Total Calories: 404
1 In a large pot, melt the butter with the oil over medium heat. Stir in the sage and rosemary. Add the carrots, celery, potatoes, and onions. Cook, stirring often, until softened, about 10 minutes.
2 Stir in the tomatoes and beans. Add the broth and salt and pepper to taste. Bring the mixture to a simmer. Cook over low heat until all of the ingredients are very tender, about 1 hour.
3 Remove half of the soup from the pot and pass it through a food mill or puree it in a blender. Pour the puree back into the pot. Stir well and add the pasta. Bring the soup to a simmer, then turn off the heat. 4 Let the soup cool slightly before serving. Serve hot, with a drizzle of extra-virgin olive oil and a generous grinding of pepper.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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