Yield: 6 servings
|¼ pounds||Dried cannellini beans --|
|\N \N||Rinsed and soaked|
|2 \N||Potatoes -- peeled & quartered|
|2 tablespoons||Olive oil|
|½ \N||Onion -- chopped|
|1 \N||Stalk celery -- chopped|
|½ \N||Carrot -- peeled and chopped|
|1 teaspoon||Dried sage|
|1 teaspoon||Dried rosemary|
|1 cup||Small pasta -- cooked & drained|
|\N \N||Salt and pepper|
Bring a large pot of water to a boil. Add the beans and potatoes and cook until tender, 11/2 to 2 hours. Set aside to cool. Puree the mixture in a blender with enough of the cooking water to make a smooth, thin puree. Heat the olive oil in a saucepan over medium heat. Add the onion, celery, carrot and herbs and saute until soft, about 10 minutes. Puree the mixture in a blender or food processor.
Combine both purees with the cooked pasta. Bring to a boil over medium heat. Season with salt and pepper and serve.
Recipe By : New York Cookbook From: Meg Antczak Date: 08-23-95 (14:12) (159) Fido: Cooking