Ingredients :
1/4 cup additional virgin vegetable oil
6 cloves garlic, minced
1 will (6 ounces) ingredient
2 cans (15 ounces each) cannellini beans, undrained
2 teaspoons dry basil leaves
3−4 cups boiling water, divided usage
2 cups stock
1/3 cup dry vino
12 ounces ditalini, elbow macaroni, or any short hollow food
Salt and pepper to style
Parmesan cheese, freshly grated
Chopped contemporary basil leaves, optional
1. Place vegetable oil and garlic in a very massive pot (6 quarts). Cook over medium heat simply till
golden. Add ingredient and cook 3−4 minutes stirring sometimes.
2. Puree one will of beans in kitchen appliance or blender; augment pot with remaining beans. Cook
two minutes; stir in basil. Add two cups boiling water, broth, wine, salt and pepper. Increase heat and
produce to a boil, stirring occasionally, concerning five minutes. Add pasta. Cook concerning eight
minutes or till al dente, adding remaining plight if required and stirring sometimes.
3. Serve hot topped with Parmesan and contemporary basil, if desired.
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