Recipe of the Month

March 2024

Recipe provided by Michelle R. "Healthy, filling and absolutely delicious."

Ingredients

1¼ cups dried Borlotti beans* (soaked 8-12 hours in a bowl of water drained and rinsed)
2 tablespoons olive oil
1 clove garlic (minced)
½-1 medium onion chopped
1 medium celery stalk chopped
2 medium carrots chopped
4 cups vegetable broth**
¾ teaspoon oregano
¾ teaspoon basil
½ teaspoon salt
1-2 pinches hot pepper flakes (optional)
¾ cup tomato puree (passata)
2 cups water
1¼ cup dried pasta (small ditaloni, quadrucci etc)
* The cooked beans should equal about 2½ cups, if you use canned beans then be sure to drain them.
* Vegetable broth can be homemade or store bought.

Directions

In a large pot add the olive oil, minced garlic, chopped onion, celery and carrots, cook until transparent.
Then add the vegetable broth, spices, puree and beans bring to a boil, cover with a slight opening and continue to simmer over low/medium heat for approximately 20-30 minutes or until the beans are tender and the soup has thickened. Stirring occasionally.
Once they are cooked and tender, then you can blend 1/3-1/2 the ingredients or leave as is. Add the water (taste for salt) and bring the soup to a boil then add the dry pasta. Cook until the pasta is al dente. If you find it too thick then add a little more water or broth, too thin then add less water before adding the pasta. Serve immediately sprinkled with some freshly grated parmesan cheese. Enjoy!