Saturday, September 18, 2010
This here recipe was especially good because it was made with fresh summer tomatoes. You can easily subsitute the canned variety. I broke up some low carb spaghetti for this recipe but certainly put any kind pasta you have on hand for yours. Bon Apetito!
Pasta e Fagoli
5 whole tomatoes
1 onion, chopped
2 cloves garlic, minced
1 tablespoon olive oil
1 tablespoon butter
1/4 cup basil
1 tablespoon fresh rosemary, minced
2 teaspoons Tuscan Italian seasoning (recipe to follow)
2 sage leaves, minced or 1/2 teaspoon dried
4 cups vegetable broth
1/4 to a 1/2 pound spaghetti
1 can or 2 cups soaked beans, I used garbanzo but canneloni work well here
2 large potatoes (about 2 cups)
Combine olive oil and butter in a soup pot and saute onions and then garlic. The onions should be slightly golden. Add tomatoes, broth and all the herbs and seasonings. Chop potatoes into cubes and add to the pot. Add the beans. Cover and let cook until the potatoes are practically falling apart (20 minutes to a half of an hour). Add pasta and let cook until tender.
Serve with fresh basil and parmesan or asiago. I also like to sprinkle some red pepper flakes in as well. Dah-licious!
Tuscan Italian Seasoning Mix
1/4 cup oregano
1/4 cup dried basil
2 tablespoons ground fennel
1 tablespoon garlic
1 tablespoon dried thyme
1 teaspoon black pepper
*and if you have dried red pepper, grind that into a powder and add about a tablespoon.
Combine all the ingredients for a knock out seasoning!