| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Italian |
Soups/stews, Italian |
1 |
Servings |
INGREDIENTS
| 2 |
cn |
Cannellini beans (white kidney beans) |
| 1 |
lg |
Can crushed tomatoes |
| 3 |
|
Garlic cloves |
| 1 |
ts |
Olive oil |
| 1 |
lb |
Ditallini (small) pasta |
|
|
Water |
INSTRUCTIONS
Chop the garlic cloves and saute in the olive oil in a large pan for 3 or 4
minutes. Add the beans and the crushed tomatoes and about 1 cup of water.
Bring to a boil, then simmer for 30-60 minutes, adding more water if
necessary, and stirring occasionally. Add another 1 cup of water, and bring
to a boil. Add the pasta. Bring to a boil, then lower heat and simmer for
12 minutes stirring often until pasta is done. Remove from heat and let sit
for 10-15 minutes before serving.
Recipe by Andrew Depino
Busted and Entered for you by: Bill Webster
Posted to MC-Recipe Digest V1 #872 by Bill Webster <thelma@pipeline.com> on
Oct 28, 1997
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