Macaroni and cannellini bean soup with rosemary

Yield: 4 Servings

Measure Ingredient
6 tablespoons Olive oil
2 larges Garlic cloves, crushed
1 pounds Very ripe plum tomatoes, peeled, seeded, and chopped coarse, -OR-
1 can (16 oz) plum tomatoes, drained, seeded and chopped
1½ teaspoon Minced fresh rosemary -OR-
¾ teaspoon Dried
4 ounces Dried cannellini beans (2/3 cup), rinsed, picked over and rehydrated by either soaking or boiling, -OR-
1 can (16 oz) cannellini beans, rinsed and drained
4 ounces Ditalini OR elbow macaroni (1 cup)
\N \N Salt and ground black pepper

(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 3½ 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 ½ Tabsp olive oil and sprinkle ⅛ teasp pepper over each portion. Serve immediately.

Posted to FOODWINE Digest 09 Jan 97 From: Gretl Collins <gretl_collins@...> Date: Fri, 10 Jan 1997 10:21:39 -0500

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