Project Description

pasta salad with beans

Recipe Ingredients:

  • 3 tablespoons of olive oil

  • 2 large garlic cloves, minced

  • 1 large carrot, finely chopped

  • 2 celery stalks, finely chopped

  • 1 small onion, finely chopped

  • 1/3 cup finely chopped pancetta or bacon (optional, You can use turkey bacon or turkey Italian sausage also)

  • 1 (14oz) can diced tomatoes

  • 1 quart chicken broth (low sodium)

  • 3 cups of cooked white kidney beans (cannellini) or 2 (14oz.) cans

  • 1 cup cooked white beans pureed (navy, great northern or cannellini)

  • 1 ¼ cup small pasta such as Ditalini or Tubettini

  • 1/3 cup chopped fresh parsley

  • Salt and pepper to taste

  • Dash of red pepper flakes

Instructions

Heat the oil in a large heavy pot, then cook the onion, carrot, pancetta, and celery until soft.

Add the garlic and cook another minute.

Pour in the broth, beans and chopped tomatoes, and cook for 15 minutes.

Remove a few scoops of the bean mixture and puree or mash, and then return to the pot.

Add the pasta, chopped parsley and seasonings.

Cook until the pasta is al dente.