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February
26, 2007
Les Marmitons Valentine's Day Dinner Event
read the feature | event menu | photo gallery
Recipes: First Course
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Pasta
e Fagioli |
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4 Sprigs fresh thyme
1 Large fresh rosemary sprig
1 Bay leaf
1 TBL Olive oil
1 TBL unsalted butter
1 Cup chopped onion
3 OZ Pancetta or bacon, chopped
2 Garlic cloves, minced
5 ¾ Cups, low sodium chicken broth
2 Cans (14.5 oz) red kidney beans, rinsed and drained (White beans are fine too)
¾ Cup small macaroni like Ditalini
Fresh ground black pepper
⅓ Cup freshly grated parmesan cheese
1 TBL Extra virgin olive oil
- Wrap thyme, rosemary and bay leaf in piece of cheese cloth and tie with kitchen twine.
- Heat olive oil and butter in a large heave sauce pan over medium flame. Add the onion, pancetta, and garlic and sauté until the onion is tender, about 3 minutes.
- Add broth & herbs sachet, bring to boil then simmer for 10 minutes, until vegetables are very tender. Discard the sachet.
(Up to this point can be done a day ahead, store covered in the refrigerator.)
- Heat stock and add beans, bring to boil and simmer 5 minutes.
- In a blender, puree 1 cup of the bean mixture until smooth and return puree to the pot. Cover and return soup to a boil and add macaroni, cover and cook until the macaroni is
al dente.
- Season soup with pepper.
- Ladle the soup into bowls, sprinkle with parmesan cheese and drizzle with
extra virgin olive oil. |
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Wine
Pairing
selected by Debbie Miller Nelson, The
Wine Goddess
Allegrini Palazzo della Torre Veronese 2003 from Veneto,
Italy
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