Subj : Crockpot N.Y. Times - 15
To : All
From : Dave Drum
Date : Wed Mar 27 2024 04:02 pm
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Slow Cooker Pasta E Fagioli
Categories: Beans, Vegetabes, Pasdta, Cheese, Herbs
Yield: 7 servings
8 oz Dried white or cranberry
- beans; soaked overnight,
- drained
10 cl Garlic; smashed, chopped
2 lg Carrots; peeled, halved
- lengthwise if thick,
- sliced
2 Celery ribs; sliced
1 Parmesan rind; opt (see
- Tip)
1 lg Sprig fresh rosemary
+=OR=+
1 ts Dried rosemary
5 c Chicken broth
1 ts Dried oregano
1 ts Garlic powder
1 ts Onion powder
15 oz Can tomato sauce
8 oz Ditalini pasta
1 tb Tomato paste
8 oz Green beans; in 1/2" lengths
- opt
Salt & black pepper
Grated Parmesan; for topping
- opt
In a 6 to 8 quart slow cooker, combine the soaked beans,
garlic, carrots, celery, Parmesan rind, rosemary, broth,
oregano, and garlic and onion powders. Cook on low until
the beans are very tender, 6 to 7 hours.
Increase the heat to high. Whisk in the tomato sauce,
ditalini, tomato paste, and green beans, if using.
Season with 2 teaspoons salt and several generous grinds
of black pepper. Cover and cook until the pasta and
green beans are just tender, 20 to 25 minutes. Remove
and discard the rosemary stem and Parmesan rind. Taste
and add more salt and pepper, if you like. Serve with
grated Parmesan on top, if desired.
TIP: Many stores that sell grated Parmesan also sell
Parmesan rinds, which are an affordable way to infuse
rich flavor into any soup. Ask at the cheese counter of
any well-stocked grocery store. The rinds can be kept in
the freezer indefinitely and there’s no need to defrost
them before using.
By: Sarah DiGregorio
Yield: 6 to 8 servings
RECIPE FROM:
https://cooking.nytimes.com
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