| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Italian |
Home5 |
1 |
servings |
INGREDIENTS
| 1 |
|
6" fennel stem |
| 6 |
|
Broccoli leaves |
| 8 |
|
Radish greens |
| 8 |
|
Beet leaves |
| 2 |
tb |
Olive oil |
| 2 |
tb |
Salt |
| 3 |
tb |
Olive oil |
| 1 |
|
Minced yellow onion |
| 1/3 |
c |
Water |
| 1 |
tb |
Tomato paste |
| 1 |
|
35 ounces ca plum tomatoes |
| 2 |
ts |
Sugar |
| 4 |
|
Sprigs Italian parsley |
| 1 1/2 |
lb |
Green beans – cut |
| 1 |
lb |
Ditalini pasta |
| 1/3 |
c |
Chopped basil |
INSTRUCTIONS
Directions: Fill a large pot with water and place over medium heat. In a
small piece of cheesecloth, place the fennel stem, broccoli leaves, radish
greens, and beet leaves. Tie into a bundle and drop into the pot of water.
Bring water to a boil. Add the olive oil and salt to the water. In a large
saut. pan, heat the 3 T. of olive oil. Add the onion and cook until tender.
Dissolve the tomato paste and the strained and pureed plum tomatoes in the
1/3 cup of water. Add the sugar and parsley to the tomato sauce. Add sauce
to the saut. pan and simmer for 40 minutes, stirring often. Drop the green
beans into the boiling water and cover the pot. Boil for 7 minutes. Add the
pasta and cook until al dente. Drain the pasta and beans. Toss with the
tomato sauce. Garnish with the chopped basil.
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