White Bean and Pasta Soup
['3 tablespoons olive oil', '2 cups chopped onions', '2/3 cup chopped carrot', '2/3 cup chopped celery', '3 1/2 cups (or more) water', '2 to 2 1/2 cups cooked white beans with 3/4 cup reserved cooking liquid (see Cannellini Beans with Garlic and Sage )', '1 large tomato, seeded, finely chopped', '1 cup small pasta (such as farfalline)', '1/3 cup chopped green onions (white and pale green parts only; about 2)', 'Extra-virgin olive oil (for drizzling)']
Heat 3 tablespoons olive oil in heavy large pot over medium heat. Add onions, carrot, and celery. Sauté until all vegetables are soft, about 12 minutes. Add 3 1/2 cups water, beans with cooking liquid, and tomato and bring to simmer. Reduce heat to mediumlow and simmer 25 minutes to blend flavors, stirring occasionally. Mix in pasta; bring to boil. Cook until pasta is just tender but still firm to bite, adding more water to soup by 1/2 cupfuls if very thick, about 10 minutes. Season soup with salt and pepper.
Ladle soup into bowls. Sprinkle with chopped green onions, drizzle with extra-virgin olive oil, and serve.
Crisp Ruffino 2007 Orvieto Classico ($10)
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