Subscribe in a reader
© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
| Subscribe in a reader |
| |
1 ¼ cups navy beans, soaked overnight
7 cups water
1 ½ tablespoons salt
1 bay leaf
⅔ cup olive oil
3 cloves garlic, whole
3 carrot, diced
3 stalks celery, diced
1 large onion, chopped
2 cloves garlic, crushed
1 ½ teaspoons oregano
½ teaspoon basil
1 pound tomato, diced
1 pound ditalini or rotini
1 cup fresh parsley, chopped
Drain beans. Place into a large soup pot and add water, olive oil, bay leaf, salt and 3 whole cloves garlic. Bring to a boil, reduce hat and simmer until beans are tender, about 1 to 2 hours. Remove bay leaf and garlic and discard.
Prepare ditalini according to package directions until al dente.
Heat remaining 3 tablespoons olive oil in a large skillet and add carrots, celery and onion. Sauté until just tender. Add crushed garlic, oregano, basil salt and pepper, stirring to combine. Reduce heat to low and simmer 30 minutes. Add tomatoes and cook another 10 minutes.
Combine vegetable mixture with beans and mix well to combine. Serve over cooked ditalini.