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Sunday, November 23, 2014
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
276-638-8801
Toll Free: 800-234-6575

Cannellini Bean and Pasta Soup
Soups
Contributed by:
Ingredients:
  • 3 TBS extra virgin olive oil
  • 1 large garlic clove
  • 2 (15oz.) cans cannellini beans, drained
  • Salt to taste
  • Freshly ground pepper to taste
  • 1 TBS chopped flat-leaf Italian parsley
  • 1 large beef bouillon cube (or 2 cups beef bouillon)
  • 4 oz. dried egg noodles, such as tagliatelle or pappardelle*
  • *(or half a recipe of Slick Dumplings, cut into odd shapes)
Pour olive oil into soup pot over medium-high heat. Finely chop garlic, add it to olive oil and cook for about a minute, stirring. Add beans, and salt and pepper to taste. Cook, stirring occasionally for about five minutes.
Add 2 cups beef bouillon, or bouillon cube and 2 cups water. Cover pot. When soup begins to boil, turn down heat, and drop noodles into simmering broth. Add parsley, cover and cook until pasta is done (4-5 minutes if using slick dumplings, a bit longer if dried pasta).
(From Giuliano Hazan’s Thirty Minute Pasta)
(This recipe was contributed as part of a "Cook of the Week" feature.)

 
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