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Receta Florentine White Bean Soup With Pasta
by Global Cookbook

Florentine White Bean Soup With Pasta
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  Raciónes: 12

Ingredientes

  • 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

Direcciones

  1. Place beans in large pot. Add in sufficient cool water to cover beans by 3 inches. Let stand overnight.
  2. 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.
  3. 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.
  4. Add in vegetable mix to bean mix in pot. Simmer soup till beans are tender, about 45 min.
  5. 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.
  6. This recipe yields 12 first-course or possibly 6 main-course servings.
  7. 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."
  8. Serve this with a drizzle of extra virgin olive oil and freshly grated Parmesan cheese, if you like.
  9. NOTES : Recipe from the R.S.V.P. column - Buca Mario, Florence, Italy