Italian Pasta and Beans With Leek |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 4 |
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This vegetarian recipe is quite good. I think that it is the leek that adds the twist! There are quite a few ingredients here, but it is very simple to make. Ingredients:
4 tablespoons olive oil |
1 onion, diced |
2 teaspoons minced garlic |
2 celery ribs, minced |
1 diced leek, the white part & light green |
1 (16 ounce) can diced tomatoes |
2 (16 ounce) cans small white beans |
4 cups vegetable broth |
2 tablespoons fresh parsley, minced |
1 bay leaf |
1/2 teaspoon dried oregano |
1/2 teaspoon cayenne |
1/2 teaspoon ground black pepper |
1 cup angel hair pasta |
salt, as needed |
Directions:
1. In a large dutch oven put the olive oil and the diced onion and saute about 6-7 minutes over medium-high heat.
2. The onion should have softened but not yet be brown.
3. Add the garlic and cook 2 more minutes.
4. Add the celery, leek, tomatoes, beans, vegetable broth, parsley, bay leaf, cayenne and black pepper.
5. Bring mixture to a boil, cover, reduce heat, and simmer 20-30 minutes until everything is tender.
6. Break the angel hair pasta (or other thin pasta) into 3-4 lengths.
7. Add to the pan and cook until tender.
8. Add salt to taste.
9. This may be still a bit soupy once it is done cooking, but let it sit for about 30 minutes, and all of the liquid will be gone by then, and then just reheat.
10. Serve with Parmesan cheese on the side if desired.
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