I wanted to write and thank Jan for all of these absolutely wonderful
crock pot recipes. Every single one sounds delicious! So, your
question gave me an additional reason to write!
Cannellini beans are also called white kidney beans. They are
delicious and a bit milder tasting than the red variety of kidney-shaped beans.
Penny
At 08:55 AM 2/11/2010, you wrote:
What are cannellini beans?
-----Original Message-----
From: [email protected]
[mailto:[email protected]] On Behalf Of Jan Bailey
Sent: Thursday, February 11, 2010 7:33 AM
To: [email protected]
Subject: [CnD] Slow Cooker Milan-Style Pasta and Beans
Slow Cooker Milan-Style Pasta and Beans
2 tablespoons unsalted butter
2 tablespoons olive oil
6 fresh sage leaves -- finely chopped
1 tablespoon chopped fresh rosemary
4 medium carrots -- chopped
4 medium celery ribs -- chopped
3 medium boiling potatoes -- chopped
2 medium onion -- chopped
4 medium tomatoes -- peeled, seeded, and chopped OR 2 cups chopped canned
tomatoes
4 cans cannellini beans -- with liquid (4 16-ounce cans)
3 cups broth
salt and freshly-ground black pepper
8 ounces fresh fettuccine -- cut into 1-inch pieces
For drizzling:
In a large pot, melt the butter with the oil over medium heat. Stir in the
sage and rosemary. Add the carrots, celery, potatoes, and onions. Cook,
stirring often, until softened, about 10 minutes. Transfer the mixture to a
slow cooker.
Stir in the tomatoes and beans. Add the broth and salt and pepper to taste.
Cook on low until all the ingredients are very tender, about 6 hours.
Turn the slow cooker to HIGH. Remove half the soup and pass it through a
food mill or puree it in a blender. Pour the puree back into the slow
cooker. Stir well and add the pasta. Cover and cook until the pasta is
tender, about 30 minutes.
Serve hot with a drizzle of olive oil and a generous grinding of pepper.
Serves 8.
AuthorNote: I first tasted this soup in Milan, where it was made wit
maltagliati, leftover scraps of homemade pasta. You can use cut-up pieces of
fresh fettuccine or even a small dried pasta shape, such as elbows or
tubetti.
ChupaNote: I used mushroom broth in this. To reinforce the 'beefy' flavor of
the original, I added a couple of tablespoons of soy sauce to the broth.
Cuisine:
"Italian"
Source:
"The Italian Slow Cooker by Michele Scicolone, 2010."
S(Formatted by Chupa Babi):
"Feb 2010"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 553 Calories; 8g Fat (13.0% calories
from fat); 29g Protein; 94g Carbohydrate; 19g Dietary Fiber; 28mg
Cholesterol; 63mg Sodium. Exchanges: 5 1/2 Grain(Starch); 1 1/2 Lean Meat; 2
Vegetable; 1 1/2 Fat.
NOTES :
Time: Low for 6 hours; High for 30 minutes
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