1/4 cup additional virgin vegetable oil
6 cloves garlic, minced
1 can (6 ounces) ingredient
2 cans (15 ounces each) cannellini beans, undrained
2 teaspoons dry basil leaves
3−4 cups boiling water, divided usage
2 cups stock
1/3 cup dry red wine
12 ounces ditalini, elbow macaroni, or any short tubular pasta
Salt and pepper to taste
Parmesan cheese, freshly grated
Chopped contemporary basil leaves, optional
1. Place vegetable oil and garlic in a massive pot (6 quart). Cook over
medium heat simply until golden. Add ingredient and cook 3−4 minutes
stirring occasionally.
2. Puree 1 can of beans in food processor or blender; add to pot with
remaining beans. Cook 2 minutes; stir in basil. Add 2 cups boiling water,
broth, wine, salt and pepper. Increase heat and convey to a boil, stirring
occasionally, concerning 5 minutes. Add pasta. Cook concerning 8 minutes or until al
dente, adding remaining plight, if required and stirring occasionally.
3. Serve hot flat-topped with parmesan and contemporary basil, if desired.
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