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Ингредиенты
- 1 pkt dry Great Northern beans - (16 ounce)
- 16 c. water or possibly more if needed
- 5 x garlic cloves unpeeled, plus
- 3 x garlic cloves peeled, minced
- 1 x celery stalk cut in half
- 5 Tbsp. extra virgin olive oil
- 2 med onions minced (abt 3 c.)
- 1 can diced tomatoes in juice - (14 1/2 ounce)
- 1 Tbsp. minced fresh rosemary
- 1 Tbsp. minced fresh sage
- 1/2 tsp celery salt
- 3/4 c. tubettini or possibly elbow macaroni - (abt 6 ounce) Salt to taste Freshly-grnd black pepper to taste
Инструкции
- Place beans in large pot. Add in sufficient cool water to cover beans by 3 inches. Let stand overnight.
- Drain beans well. Return to pot. Add in 16 c. water, 5 unpeeled garlic cloves, and celery stalk. Bring mix to boil; reduce heat to low and simmer 1 hour 15 min, stirring occasionally.
- Meanwhile, heat 2 Tbsp. oil in heavy large skillet over medium-high heat. Add in onions and 3 minced garlic cloves and saute/fry till golden, about 10 min. Add in tomatoes with juices, rosemary, sage, and celery salt to mix, stirring to combine.
- Add in vegetable mix to bean mix in pot. Simmer soup till beans are tender, about 45 min.
- Cook pasta in another large pot of boiling salted water till tender but still hard to bite, stirring occasionally. Drain well. Add in cooked pasta and remaining 3 Tbsp. extra virgin olive oil to soup, stirring to combine. Thin soup with more water, if you like. Season soup to taste with salt and pepper and serve.
- This recipe yields 12 first-course or possibly 6 main-course servings.
- Comments: "My husband and I just returned from a trip to Italy," writes Kim Riemann of North Brunswick, New Jersey. "Of all the great meals we had there, a few stand out in my memory. One was at Buca Mario in Florence. The rosemary-scented bean soup was unforgettable."
- Serve this with a drizzle of extra virgin olive oil and freshly grated Parmesan cheese, if you like.
- NOTES : Recipe from the R.S.V.P. column - Buca Mario, Florence, Italy
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 374g | |
| Recipe makes 12 servings | |
| Calories 119 | |
| Calories from Fat 53 | 45% |
| Total Fat 5.97g | 7% |
| Saturated Fat 0.86g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 43mg | 2% |
| Potassium 115mg | 3% |
| Total Carbs 14.29g | 4% |
| Dietary Fiber 1.2g | 4% |
| Sugars 1.62g | 1% |
| Protein 2.42g | 4% |
