Ingredients Jump to Instructions ↓

  1. 16 oz 454g Dried Cannellini or white beans

  2. 5 Fresh sage leaves

  3. 2 Garlic cloves

  4. 9 tablespoons 135ml Olive oil

  5. 6 cups 1422ml Water

  6. 3 Garlic cloves - minced

  7. 6 tablespoons 90ml Olive oil

  8. 2 tablespoons 30ml Tomato paste

  9. 1/2 teaspoon 2 1/2ml Cayenne flakes

  10. 1 teaspoon 5ml Fresh rosemary leaves

  11. Salt - to taste

  12. Freshly-ground black pepper - to taste

  13. 8 oz 227g Ziti or other short tubular pasta

Instructions Jump to Ingredients ↑

  1. Soak the beans overnight in cold water. Drain beans and rinse. Place beans in a large stew pot along with the herbs, whole garlic cloves, 3 tablespoons of the oil, and water. Bring the beans to a boil, reduce heat to simmer, cover and cook until beans are tender - about 1 1/2 hours.

  2. Meanwhile, heat remaining 6 tablespoons of oil in a small skillet Add the minced garlic and stir for 1 minute. Stir in the tomato paste, cayenne pepper flakes, and rosemary. Season with salt and pepper. Add sauce to cooked beans and stir well.

  3. Pass soup through food mill, return to stew pot, and cook over low heat until thickened slightly.

  4. Cook ziti in a pot of boiling, salted water until al dente. Drain and add to soup. Cook 15 minutes more before serving.

  5. This recipe yields ?? servings.


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