| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
|
4 |
Servings |
INGREDIENTS
| 6 |
T |
Olive oil |
| 2 |
|
Garlic cloves, crushed |
| 1 |
lb |
Very ripe plum tomatoes |
|
|
peeled seeded and |
|
|
chopped |
|
|
coarse -OR- |
| 1 |
|
16 oz plum tomatoes |
|
|
drained seeded and |
|
|
chopped |
| 1 1/2 |
t |
Minced fresh rosemary -OR- |
| 3/4 |
t |
Dried |
| 4 |
oz |
Dried cannellini beans, 2/3 |
|
|
cup rinsed picked over |
|
|
and rehydrated by either |
|
|
soaking or boiling -OR- |
| 1 |
|
16 oz cannellini beans |
|
|
rinsed and drained |
| 4 |
oz |
Ditalini OR elbow macaroni |
|
|
1 cup |
|
|
Salt and ground black pepper |
INSTRUCTIONS
(From Cook's Magazine, March, 1990) To Cook: Heat 4 Tabsp oil in a
soup kettle. Add garlic; saute until fragrant, about 30 seconds. Add
tomatoes and rosemary; simmer until tomatoes releasetheir juices,
about 5 minutes. Add rehydrated beans and 1 quart water; bring to boil
and simmer til beans are tender, about 1 hour (Note: If using canned
beans, add them along with only 3 1/2 cups water; bring to boil and
simmer for only 10 minutes.) Transfer half the soup to a food
processor or blender; puree. Return puree to the soup in the kettle;
return soup to boil. Add ditalini and 2 teasp salt; simmer until pasta
is just tender, about 10 minutes. Let stand 1 hour to allow flavors to
meld. (Can be cooled, covered, and refrigerated up to 2 days.) To
Serve: Warm soup over low heat. Ladle soup into warm soup bowls.
Drizzle 1/2 Tabsp olive oil and sprinkle 1/8 teasp pepper over each
portion. Serve immediately. Posted to FOODWINE Digest 09 Jan 97 From:
Gretl Collins <gretl_collins@AGCS.CAS.PSU.EDU> Date: Fri, 10 Jan
1997 10:21:39 -0500
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