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Tuscan Bean & Pasta Stew

Ingredients

  • 3 cups uncooked pasta (any small kind)
  • 1-2 Tbsp olive oil
  • 2 cups minced onion
  • 1 Tbsp garlic, minced
  • 1-1/2 tsp salt
  • 1 tsp dried thyme
  • 1 tsp dried rubbed sage
  • 1 Tbsp dried basil
  • 2 10-oz pkgs frozen chopped spinach, defrosted and drained
  • 2 14-oz cans chopped tomatoes
  • 2 15-oz cans cannellini beans, rinsed and drained
  • black pepper to taste
  • 2 or 3 Tbsp grated Parmesan (plus more for top)
  • 2 tsp red wine vinegar (plus more fore top)
  1. Cook pasta, drain and set aside
  2. Heat oil in dutch oven and saute the onion and half the garlic for about 5 minutes of medium heat, stirring often. Add 1/2 tsp of the salt and the dried herbs and saute for about 10 minutes, stirring once or twice. Stir in beans and pasta
  3. Don’t cook any more, just heat through before serving
  4. To serve, add pepper, a few Tbsp of Parmesan
  5. Use parmesan and more vinegar to garnish

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