| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
|
4 |
Servings |
INGREDIENTS
| 6 |
tb |
Olive oil |
| 2 |
lg |
Garlic cloves, crushed |
| 1 |
lb |
Very ripe plum tomatoes, peeled, seeded, and chopped coarse, -OR- |
| 1 |
cn |
(16 oz) plum tomatoes, drained, seeded and chopped |
| 1 1/2 |
ts |
Minced fresh rosemary -OR- |
| 3/4 |
ts |
Dried |
| 4 |
oz |
Dried cannellini beans (2/3 cup), rinsed, picked over and rehydrated by either soaking or boiling, -OR- |
| 1 |
cn |
(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
A Message from our Provider:
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