In the middle of making a pot of Pasta e Fagiole, I dropped my
Pampered Chef can opener. It landed working-end down on my toe.
It's hard to take picture of your own toe, at least when you want to do so.
And sorry for the blurry -- my camera battery died immediately after I took this!Have I shared my Pasta e Fagiole recipe before?
1 cup dried white or red kidney, pinto, cranberry, or cannellini beans
2 tablespoons olive oil
1 yellow onion, chopped
2 cloves garlic, minced
15 ounce can peeled, chopped tomatoes
1 tablespoon fresh sage (or 1½ teaspoons dried sage)
pinch red pepper flakes, salt, pepper
4 cups chicken or vegetable broth
1 or 2 carrots, julienned (optional)
4 ounces sliced mushrooms (optional)
3/4 cup dried small pasta
grated parmesan
Rinse beans, then soak in water to cover for about three hours.
Drain, then place in saucepan with water to cover by about two inches. Bring to boil, boil for 2 min, then reduce heat and simmer, uncovered, until skins begin to crack and beans are tender (45-60 min). Drain.
In the meantime, in soup pot over medium heat, saute onion and garlic in olive oil until onions are soft (10 min). Add tomatoes, sage, red pepper flakes, salt, and pepper. Simmer 20 min. (If using carrots and/or mushrooms, add them about 5 minutes before the end of this time.) Add beans and broth and simmer for 30 minutes more. Add pasta and simmer until tender, 12-15 minutes.
Serve with grated parmesan cheese.
