MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Slow Cooker Pasta E Fagioli
Categories: Beans, Vegetabes, Pasta, Cheese, Herbs
Yield: 6 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; (optional)
- (see Tip)
1 lg Fresh rosemary sprig -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
- (optional)
Salt & black pepper
Grated Parmesan; for topping
- (optional)
In a 6 to 8 qt 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 ts 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.
Recipe by Sarah DiGregorio
RECIPE FROM:
https://cooking.nytimes.com
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