This is a recipe I modified a little from Sundays at Moosewood Restaurant by The Moosewood Collective. It's a really cool cookbook with recipes from various ethnic regions (including the Southeast US!) and countries. The original recipe that I modified is in the Italy section.
Ingredients:
1 lb. pasta (short, chunky variety, like penne)
3 T. extra virgin olive oil
1 large onion, chopped
2 carrots, peeled and sliced into half-moons
2 stalks celery, sliced
2 garlic cloves, peeled and minced
1 bunch kale, washed, de-stemmed, and torn into bite-sized pieces
1 28-oz. can CRUSHED tomatoes (and with basil, if available), with liquid
1 can cannellini or Great Northern beans, with liquids
2 T. chopped fresh basil or 1 T. dried basil
oregano, to taste
freshly ground black pepper, to taste
Method:
Start cooking the pasta according to package directions.
Meanwhile, heat the olive oil in a large soup pot, and sauté the onion, carrot, celery, and garlic for a few minutes until the celery is tender. Add kale. Stir until the kale is wilted down but not drying out. Add tomatoes with liquids, beans with liquids, and herbs. You can add water to make it thinner if you like. Simmer until the pasta is ready.
When the pasta is done cooking, drain and mix with the bean and tomato sauce. Add salt and pepper to taste. Turn out into a serving bowl, and serve hot.
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