Recipe: Macaroni and Cannellini Bean Soup with Rosemary
For 4 Persons
Category: None
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
(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
Date: Fri, 10 Jan 1997 10:21:39 -0500
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