Though this traditional Italian dish is typically simmered for hours, letting dried white beans soak into a creamy sauce that’s a cross between a soup and a stew, this version, cooks in less than an hour and is no less satisfying for using canned cannellinis.
|2 tablespoons olive oil||2 cups chicken broth|
|1 small white or yellow onion, minced||1 cup dried ditalini (short tubular pasta)|
|1 celery rib, diced||1 15 1/2-oz. can cannellini beans, drained|
|1 clove garlic, minced||1/4 cup crushed tomatoes|
|1 teaspoon minced fresh sage||1 tablespoon minced fresh parsley|
|Kosher salt||freshly ground black pepper|
|1 small carrot, diced||finely grated Parmesan cheese for serving|
Heat the olive oil in a deep, heavy-bottomed 12-inch skillet over medium-low heat until shimmering. Add the onion, celery, garlic and sage and stir with a pinch of kosher salt.
Cook for 6-8 minutes, until the onion and celery are softened but not browned. Add the carrot and cook for 8-10 minutes more, until the vegetables are very soft and translucent.
Increase the heat to medium-high and add the chicken broth and ditalini. Bring to a gentle boil and cook for about 6-7 minutes until the ditalini is almost al dente but still a bit toothsome.
Add the drained cannellini beans, crushed tomatoes and parsley. Simmer for about 5 minutes until the beans are warmed through.
Season with freshly ground black pepper and additional kosher salt to taste. Serve with grated Parmesan cheese for sprinkling over each bowl.
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