Ingredients

Start to finish: 30 minutes
Servings: 4

3 tablespoons olive oil
2 cloves garlic, minced
1/2 teaspoon red pepper flakes
Sprig of fresh rosemary
1 large yellow onion, diced
15-ounce can navy beans, drained
1 quart chicken or vegetable broth
2 cups ditalini (or other small) pasta
8 ounces smoked trout
Salt and freshly ground black pepper, to taste

Directions

In a large saucepan, heat the oil over medium-high. Add the garlic, pepper flakes, rosemary and onion. Saute until the onion is golden, about 8 minutes. Add the beans and broth, then bring to a simmer. Cook for 5 minutes.

Remove and discard the rosemary stem, returning any leaves remaining on it to the soup.

Use a ladle to carefully transfer half of the soup to a blender or food processor. Pulse until the soup is chunky smooth. Return the pureed soup to the saucepan and stir well.

Add the pasta and return the soup to a simmer.

While the soup heats, remove any skin from the smoked trout. Break the flesh into bite-size chunks, discarding any bones. Add the fish to the soup and simmer until the pasta is cooked and the fish is heated through, about 5 minutes.

Nutrition information per serving: 551 calories; 16 g fat (3 g saturated); 81 mg cholesterol; 70 g carbohydrate; 33 g protein; 8 g fiber; 972 mg sodium.