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very easy


1 tbps
Canola oil
15 ml
Yellow onion
125 ml
Celery branches
Garlic cloves
Salt and pepper
To taste
2 cans
White or roman beans
540 ml
2 tbsp
Apple cider vinegar
30 ml
1 can
Diced tomatoes
796 ml
6 cups
Chicken broth
1,5 litre
2 cups
Dry macaroni
500 ml


Step 1
In a large pot over medium-high heat, heat the oil and sauté the onion with the celery for about 5 minutes.
Step 2
Add the garlic and cook for an additional minute. Season with salt and pepper.
Step 3
Add the beans, cider vinegar, diced tomatoes, and chicken broth. Bring to a boil, then reduce the heat to medium-low and let simmer for about 10 minutes.
  • Tip: Take advantage of this cooking time to prepare your accompaniments.
Step 4
Using a slotted spoon, remove about 250 ml (1 cup) of beans and mash them with a fork.
Step 5
Return the mashed beans to the pot to thicken the texture. Add the macaroni and cook for about 8-9 minutes, stirring occasionally. Adjust the salt and pepper to taste, and serve immediately.
  • Tip: This Italian meal soup is characterized by its very thick texture. If the soup is not eaten immediately after cooking, the macaroni will continue to absorb the liquid and the texture will thicken. When reheating, simply add a little water.


Original article found on the Fondation Olo website.