• Crockpot N.Y. Times - 15

    From Dave Drum@1:3634/12 to All on Wed Mar 27 16:03:00 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Slow Cooker Pasta E Fagioli
    Categories: Beans, Vegetabes, Pasdta, Cheese, Herbs
    Yield: 7 servings

    8 oz Dried white or cranberry
    - beans; soaked overnight,
    - drained
    10 cl Garlic; smashed, chopped
    2 lg Carrots; peeled, halved
    - lengthwise if thick,
    - sliced
    2 Celery ribs; sliced
    1 Parmesan rind; opt (see
    - Tip)
    1 lg Sprig fresh rosemary
    +=OR=+
    1 ts Dried rosemary
    5 c Chicken broth
    1 ts Dried oregano
    1 ts Garlic powder
    1 ts Onion powder
    15 oz Can tomato sauce
    8 oz Ditalini pasta
    1 tb Tomato paste
    8 oz Green beans; in 1/2" lengths
    - opt
    Salt & black pepper
    Grated Parmesan; for topping
    - opt

    In a 6 to 8 quart slow cooker, combine the soaked beans,
    garlic, carrots, celery, Parmesan rind, rosemary, broth,
    oregano, and garlic and onion powders. Cook on low until
    the beans are very tender, 6 to 7 hours.

    Increase the heat to high. Whisk in the tomato sauce,
    ditalini, tomato paste, and green beans, if using.
    Season with 2 teaspoons salt and several generous grinds
    of black pepper. Cover and cook until the pasta and
    green beans are just tender, 20 to 25 minutes. Remove
    and discard the rosemary stem and Parmesan rind. Taste
    and add more salt and pepper, if you like. Serve with
    grated Parmesan on top, if desired.

    TIP: Many stores that sell grated Parmesan also sell
    Parmesan rinds, which are an affordable way to infuse
    rich flavor into any soup. Ask at the cheese counter of
    any well-stocked grocery store. The rinds can be kept in
    the freezer indefinitely and there’s no need to defrost
    them before using.

    By: Sarah DiGregorio

    Yield: 6 to 8 servings

    RECIPE FROM: https://cooking.nytimes.com

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