La Platicona Habla: Tastes, Passions and Pursuits

Did you go out and buy that random can of white kidney beans, a.k.a. cannellini beans? I sure did, and boy am I glad I bought 2! These delicate little beans make a delightful simple soup when combined with whole peeled tomatoes. I served these beans with a side of spinach and walnut salad, and Clotilde's Herb Muffins (see post from February 5, 2006 and Clotilde's link on the side bar).

You will need: 1 can of cannelini beans; 1 large can of whole peeled tomatoes; 1 large piece of shallot diced; 1 bunch of basil thinly sliced; 1 tbsp of tomato puree; handful of chopped italian parsley; salt & pepper; olive oil; 3 cloves of garlic; chile piquin crushed.

Step One: In a stock pot, add garlic, 3 tbsp of olive oil, shallots, and chile piquin. Saute on medium heat until translucent.

Step Two: Add those beans, liquid and all, and more olive oil if necessary. Cook this for about 10 minutes. Add tomatoes, crushing them with your hands, and tomato puree. Bring to a slight simmer and cook for another 10 minutes. Stir in basil and parsley and serve hot.

Hint: I used 2 leftover parmesan rinds in my soup for added flavor. I also cooked a side of tubetti pasta and added right before serving (cooking it in the pot only makes it overcook, so boil this separately and add as needed).

Labels: cannellini bean, herbs, soup, tomatoes

As this blog purports to talk about "tastes" I would like to start blogging about food and food snobbery. I am a food snob and have an almost violent urge to feed anyone that looks too skinny, hungry, or single. My evening cooking ritual begins always with a glance inside what is rotting in the veggie bin and needs to be eaten. I have a fabulous flatmate who has been kind enough to grow fresh herbs in pots (note: not "fresh herb" or "pot") for me. Tonight's supper began with wilted spinach, some overripe tomatoes, Rao's bow tie pasta, and a can of organic Great Northern white beans. The recipe - a veggie protein rich pasta with punch.

You need:
- 1/2 package of bow tie pasta,
- 1 can of white beans,
- 3 garlic cloves, minced,
- olive oil, piquin peppers (optional),
- tomatoes, (I used 2)
- 1 bunch of washed and chopped spinach.
- 1/2 c of stock or white wine
- chopped Italian parsley

Step 1: cook 2 cups of bow tie pasta - boil this in BOILING water with salt for 11 minutes, drain and rinse under cold water.

Step 2: Meanwhile, in a skillet over medium heat, cook 3 cloves of crushed garlic in 5 tablespoons of olive oil and crush a piquin pepper in that. Cook this for 4 minutes and then,

Step 3: add your chopped tomatoes (the riper the better, and "never put tomatoes in the fridge," so says the wise flatmate). Cook this for 5 minutes and then

Step 4: add 1/2 cup of any stock (veggie, chx, etc), or white wine. Cook until it heats up again and then

Step 5: add the beans, juice and all. Cook this with some salt and pepper until the beans are hot.

Step 6: Finally, add that wilted spinach (make sure this is washed people), and any chopped herb. I recommend italian parsley - it's cheap and delicious, and keeps well in the fridge. Stir the ingredients together and add the pasta. Serve in bowls with fresh parmesan cheese. Mmm, mmm, mmm.

A pleaser for any amateur who only knows how to make pasta but is tired of making pasta. More good food news to come.

Labels: cannellini bean, pasta, tomatoes