Recipe - Macaroni And Cannellini Bean Soup With Rosemary

6 tablespoon Olive oil
2 lg Garlic cloves, crushed
1 pound Very ripe plum tomatoes,
peeled, seeded, and chopped
coarse, OR
1 cn (16 oz) plum tomatoes,
drained, seeded and chopped
1 One half teaspoon Minced fresh rosemary OR
Three fourths teaspoon Dried
4 ounce 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 ounce 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 One half 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
One half Tabsp olive oil and sprinkle 1/8 teasp pepper over each portion. Serve
immediately.

Posted to FOODWINE Digest 09 Jan 97

From: Gretl Collins gretl_collins@AGCS.CAS.PSU.EDU

Date: Fri, 10 Jan 1997 10:21:39 0500