2-4 tbsp. olive oil
\n1 onion, finely chopped
\n3 cloves of minced garlic
\n3 cups canned tomatoes, chopped
\n1 can white beans, cannellini or other variety
\n4 cups stock
\n1 tbsp rosemary
\n8 oz dried pasta, bow tie or similar type<\/p>\n
In a large pot over medium heat, warm 2 tbsp. olive oil. Add onion and garlic. Saut\u00c3\u00a9 slowly, stirring until onion is soft. Add tomatoes, salt and pepper to taste; simmer 20 minutes. Add canned beans, which have been rinsed and drained, and the stock; simmer covered 10-20 minutes. Now add the dried pasta and cook until done, 10-15 minutes. <\/p>\n
In a small saucepan heat the remaining olive oil, then add rosemary. Remove from heat, strain and add oil to the stew; stirring to mix thoroughly. Serve topped with grated Parmigiano reggiano.<\/p>\n","protected":false},"excerpt":{"rendered":"
2-4 tbsp. olive oil 1 onion, finely chopped 3 cloves of minced garlic 3 cups canned tomatoes, chopped 1 can white beans, cannellini or other variety 4 cups stock 1 tbsp rosemary 8 oz dried pasta, bow tie or similar … Continue reading