Cristina reminds us how "heart healthy" beans are and how they are loaded with nutrients as well as being a rich source of protein. They are also low in fat, not to mention tasty when paired with pasta and Parmesan cheese. She adds arugula pesto which is ideal, but any prepared pesto will add zazz and flavor.
Ingredients
⅓ cup extra-virgin olive oil
1 large onion, peeled and finely chopped
3 garlic cloves, peeled and finely chopped
½ cup white wine
2 cups canned crushed tomatoes in puree
1 teaspoon each kosher salt and cracked black pepper
¼ teaspoon crushed red pepper
1½ cups small pasta (such as shells or tubetti)
3 cups chicken or vegetable broth
1 15-ounce can cannellini beans, with juice
Freshly grated Parmesan or Romano cheese
Fresh thyme sprigs for garnish
Additional crushed red pepper, optional
8 - 10 teaspoons prepared pesto
Fried sage leaves for garnish, optional (recipe below)
Instructions
In a medium-sized soup pot, heat the olive oil on medium-high heat for 30 seconds.
Add the onion, saute 5 minutes, then add garlic and saute 2 more minutes.
Add the wine and cook, reducing the liquid by half.
Add the tomatoes, salt, pepper, and crushed red pepper. Simmer on low heat for 30 minutes.
While the sauce is simmering, cook the pasta according to package directions, then rinse in cool water and drain.
When the sauce is done, add the broth and beans. Simmer 15 minutes on medium heat.
Add the pasta and heat 5 more minutes until the soup gets really hot.
Ladle into preheated bowls, garnish with Parmesan cheese, and 2 teaspoons of pesto drizzled over each serving.
Add additional crushed red pepper, if using.
Garnish with fried sage leaves if using.
Serve immediately.
If the soup is too thick, just add more broth, ¼ cup at a time. The soup should be smooth and creamy.
Fried Sage Leaves
8 sage leaves
tablespoons extra-virgin olive oil
In a small frying pan, heat olive oil for 1 minute over high heat, then add sage leaves and fry until crispy. Drain on paper towel until ready to use.
Recipe by Food and Friendship at https://www.foodandfriendshipsantabarbara.com/2018/12/21/cookbook-time/