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Ingredients
- 1 x 6" fennel stem
- 6 x Broccoli leaves
- 8 x Radish greens
- 8 x Beet leaves
- 2 Tbsp. Extra virgin olive oil
- 2 Tbsp. Salt
- 3 Tbsp. Extra virgin olive oil
- 1 x Chopped yellow onion
- 1/3 c. Water
- 1 Tbsp. Tomato paste
- 1 x 35 ounces ca plum tomatoes
- 2 tsp Sugar
- 4 sprg Italian parsley
- 1Â 1/2 lb Green beans - cut
- 1 lb Ditalini pasta
- 1/3 c. Minced basil
Directions
- Directions: Fill a large pot with water and place over medium heat. In a small piece of cheesecloth, place the fennel stem, broccoli leaves, radish greens, and beet leaves. Tie into a bundle and drop into the pot of water.
- Bring water to a boil. Add in the extra virgin olive oil and salt to the water. In a large saute/fry pan, heat the 3 Tablespoons of extra virgin olive oil. Add in the onion and cook till tender.
- Dissolve the tomato paste and the strained and pureed plum tomatoes in the 1/3 c. of water. Add in the sugar and parsley to the tomato sauce. Add in sauce to the saute/fry pan and simmer for 40 min, stirring often. Drop the green beans into the boiling water and cover the pot. Boil for 7 min. Add in the pasta and cook till al dente. Drain the pasta and beans. Toss with the tomato sauce. Garnish with the minced basil.
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