Ingredients Jump to Instructions ↓

  1. 1/2 cup dried red beans, about 3 ounces, sorted and soaked overnight.

  2. 6 cups water

  3. 2 bay leaves

  4. 2 fresh sage leaves

  5. 1 sprig fresh oregano

  6. 1 tablespoon extra virgin olive oil

  7. 1 medium-size red onion, diced, about 2 cups 1 small carrot, diced about 3/4 cup salt and pepper

  8. 1/4 teaspoon dried basil

  9. 1/4 teaspoon dried oregano

  10. 6 garlic cloves, finely chopped

  11. 1 small red bell pepper, diced about 3/4 cup 1 small zucchini, diced about 3/4 cup 1/4 cup dry red wine

  12. 2 pounds fresh tomatoes, peeled, seeded, and coarsely chopped, about 3 cups 1/4 cup small pasta, cooked al dente, drained and rinsed

  13. 1/3 bunch fresh spinach, cut into thin ribbons and washed, about 2 cups packed 2 tablespoons chopped fresh basil grated Parmesan

Instructions Jump to Ingredients ↑

  1. Preparation : Drain and rinse the beans. Place them in a 2-quart saucepan with the water, Tie 1 bay leaf, the sage leaves, and the oregano up in a piece of cheesecloth and add it to the pot. Bring to boil, reduce the heat, and simmer, uncovered, until the beans are tender, about 30 minutes. Remove herb bundle. While the beans are cooking, heat the olive oil in a soup pot. Add the onion, carrots, 1/2 teaspoon salt, dried herbs, and a few pinches of pepper. Saut the onions and carrots over medium heat until just soft, about 5 to 7 minutes. Add the garlic, peppers and zucchini and saut for 4 to 5 minutes. Add the wine and cook to 1 to 2 minutes, until the pan is almost dry. Add the tomatoes, then the pasta, spinach, and beans with their broth. Season with salt and pepper to taste. Add the fresh basil just before serving. Garnish with Parmesan cheese.


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