| 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 <[email protected]> Date: Fri, 10 Jan 1997 10:21:39 -0500
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