Prep 1 hr
Cook 1 hr
Real Simple Magazine December 2004-January 2005
- 1 (16 ounce) bagdried cannellini or 1 (16 ounce) bag navy beans
- 1 large onion, chopped
- 2 celery ribs, chopped
- 5 garlic cloves, coarsely chopped
- 4 whole fresh sage leaves
- 1 tablespoon chopped fresh sage
- 1 tablespoon fresh rosemary
- 1 (14 1/2 ounce) can chicken broth
- 1 (14 1/2 ounce) can diced tomatoes
- 1 cup dried tubular pasta, such as ditalini or 1 cup tubetti
- 1 tablespoon kosher salt
- 1 tablespoon fresh ground black pepper
- 1⁄4 teaspoon red pepper flakes
- extra virgin olive oil
- freshly grated parmesan cheese
- Combine the beans and 6 cups of water in a Dutch oven over high heat. Bring to a boil and let cook for 5 minutes, stirring occasionally. Remove from heat, cover, and let sit for 45 minutes.
- Drain the water, then add 10 cups more. Place over medium-high heat. Add the onion, celery, garlic, sage (whole and chopped), and rosemary to the beans; stir well. Bring to a boil, add the broth, and reduce heat to simmer. Cook 30 to 40 minutes or until the beans are just tender, stirring occasionally.
- Stir in the tomatoes and cook another 10 minutes. Add the pasta, salt, black pepper, and red pepper flakes. Continue cooking until the pasta is al dente, 5 to 7 minutes.
- Ladle into bowls and spoon some olive oil and Parmesan over the top of each serving.
This recipe was a bit time-consuming, but well worth the effort ~ VERY, VERY TASTY & ENJOYABLE, as a neighbor couple will attest, since it was shared with them! We are big pasta & beans eaters, although not always in the same dish! I particularly enjoyed the use of chicken rather than ham, at least in this recipe! Thanks for sharing! [Tagged, made & reviewed in Please Review My Recipe]