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Ingredients
- 16 ounce dry Cannellini or possibly white beans
- 5 x fresh sage leaves
- 1 tsp fresh rosemary leaves
- 2 x garlic cloves
- 9 Tbsp. extra virgin olive oil
- 6 c. water
- 3 x garlic cloves chopped
- 6 Tbsp. extra virgin olive oil
- 2 Tbsp. tomato paste
- 1/2 tsp cayenne flakes
- 1 tsp fresh rosemary leaves
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 8 ounce ziti or possibly other short tubular pasta
Directions
- Soak the beans overnight in cool water. Drain beans and rinse. Place beans in a large stew pot along with the herbs, whole garlic cloves, 3 Tbsp. of the oil, and water. Bring the beans to a boil, reduce heat to simmer, cover and cook till beans are tender - about 1 1/2 hrs.
- Meanwhile, heat remaining 6 Tbsp. of oil in a small skillet Add in the chopped garlic and stir for 1 minute. Stir in the tomato paste, cayenne pepper flakes, and rosemary. Season with salt and pepper. Add in sauce to cooked beans and stir well.
- Pass soup through food mill, return to stew pot, and cook over low heat till thickened slightly.
- Cook ziti in a pot of boiling, salted water till al dente. Drain and add in to soup. Cook 15 min more before serving.
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