Ingredients:
1/2 tsp. dried thyme
1 tsp. dried rosemary
3 bay leaves
1 TB. olive oil
1 TB. butter
1 large, chopped onion
3 stalks celery, chopped
4 cloves garlic, minced (or paste equivalent)
1 can whole peeled tomatoes, crushed with hand
1 can white cannellini beans, rinsed (or white beans)
3 cups water
3 tsp. chicken better than bullion (or 3 cups chicken stock)
4-6oz. ditalini pasta (or other small pasta)
salt to taste
pepper to taste
parmesan cheese as topping or parmesano reggiano
Directions:
Heat olive oil and butter in a heavy sauce pan over medium heat. Add onions, celery, garlic, thyme, and rosemary until veggies are softened. Add broth, crushed tomatoes with juice, bay leaves, salt and pepper to taste. Cover and simmer for 15 minutes, stir occasionally so the flavors can meld. Add beans and pasta, raise temp a bit so the pasta can cook for 8-10 minutes. Serve with some crusty bread, and top individual bowls with some fresh grated cheese.
Verdict: So good! Shawn and I both loved this, which never happens.
The above recipe was adapted from the recipe below. I made it as the recipe states and there was far too much pasta and not nearly enough broth. So next time I make it, we will use the above quantities.
Ingredients:
1/2 tsp. dried thyme
1 tsp. dried rosemary
3 bay leaves
1 TB. olive oil
1 TB. butter
1 large, chopped onion
3 stalks celery, chopped
4 cloves garlic, minced
1 can whole peeled tomatoes, crushed with hand
1 can white cannellini beans, rinsed (or white beans)
2 cups water
2 tsp. chicken better than bullion (or 2 cups chicken stock)
8oz. ditalini pasta (or other small pasta)
salt to taste
pepper to taste
parmesano reggiano
Directions:
Heat olive oil and butter in a heavy sauce pan over medium heat. Add onions, celery, garlic, thyme, and rosemary until veggies are softened. Add broth, crushed tomatoes with juice, bay leaves, salt and pepper to taste. Cover and simmer for 15 minutes, stir occasionally so the flavors can meld. Add beans and pasta, raise temp a bit so the pasta can cook for 8-10 minutes. Serve with some crusty bread, and top individual bowls with some fresh grated cheese.
