Pasta and Beans

Ingredients

• 1 16-ounce bag dried cannellini or navy beans
• 1 large onion, chopped
• 2 celery stalks, chopped
• 5 cloves garlic, coarsely chopped
• 4 whole fresh sage leaves, plus 1 tablespoon chopped fresh sage
• 1 tablespoon fresh rosemary
• 1 14 1/2-ounce can chicken broth
• 1 14 1/2-ounce can diced tomatoes
• 1 cup dried tubular pasta, such as ditalini or tubetti
• 1 tablespoon kosher salt
• 1 tablespoon freshly ground black pepper
• 1/4 teaspoon red pepper flakes
• extra-virgin olive oil
• freshly grated Parmesan

Directions

• Combine the beans and 6 cups of water in a Dutch oven over high heat. Bring to a boil and let cook for 5 minutes, stirring occasionally. Remove from heat, cover, and let sit for 45 minutes.
• Drain the water then add 10 cups more. Place over medium-high heat. Add the onion, celery, garlic, sage (whole and chopped), and rosemary to the beans; stir well. Bring to a boil, add the broth, and reduce heat to simmer. Cook 30 to 40 minutes or until the beans are just tender, stirring occasionally.
• Stir in the tomatoes and cook another 10 minutes. Add the pasta, salt, black pepper, and red pepper flakes. Continue cooking until the pasta is al dente, 5 to 7 minutes. Ladle into bowls and spoon some olive oil and Parmesan over the top of each serving.

Posted in: Beef Recipes