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Minestra Di Fagioli - Pasta A web-exclusive recipe from Italian Cooking and Living - Pasta
e Fagioli
- 2 tablespoons extra-virgin olive oil
- 2 medium onions, thinly sliced
- 1 garlic clove, chopped
- 4 cans white kidney beans, washed and drained
- 1 bunch parsley, minced
- 1 sprig rosemary, minced
- 1 cup tomato sauce
- 1 pinch oregano
- 1 pinch red crushed pepper
- 8 pancetta slices, chopped
- 1 quart vegetable broth
- 1 pound anellini pasta
In a large skillet warm 2 tablespoons of olive oil; add the onions
and garlic and sauté until brown. Pour 1 can of beans into a food processor and
process until a smooth consistency is obtained. Add to the onions, along with
the parsley, rosemary, oregano, chili pepper, and pancetta, and cook for about
5 minutes. Meanwhile, in a large pot, pour the broth; add the tomato sauce and
the 3 cans of beans. Cook for about 30 minutes, stirring continuously. Add the
pasta and the puréed beans mixture. Cook until al dente and serve hot. Serves
8
Copyright © 2006, Italian Cooking and Living. All rights reserved.
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