Ingredients
Dry pinto beans | ½ pound (or 1 ½ cups soaked over night in 4 cups water) |
Tomato paste | 3 Tablespoons |
Chopped tomato with juice | one 28 oz can |
Ditalini pasta | ½ pound |
Pro Seasoning All Purpose | 1 Tablespoon |
Pro Seasoning Tellicherry Pepper | 2 teaspoons |
White wine | 2 cups |
Chopped parsley | ½ cup |
Chopped fresh oregano | 2 sprigs |
Chicken stock, vegetable stock or water | 4 cups |
Mirepoix, small dice | 3 cups |
Garlic cloves, minced | 3-4 |
Olive oil | ½ cup |
Bouquet garni 2 sprigs fresh thyme, 2 bay leaves, 3 sprigs parsley | |
Locatelli Pecorino Romano Cheese for garnish | optional |
Method of prep:
Sort through dry pinto beans. You’re looking for small stones to discard. Next, soak beans in 4 cups water in a medium sized bowl over night in the fridge.
The next day, remove beans from fridge and discard soaking liquid. Rinse beans thoroughly. Next, heat ¼ cup olive oil in a 4 quart pot over medium heat. Sweat half of the mirepoix over medium heat for about 2-3 minutes. Add minced garlic, and Tellicherry Pepper and stir for 30 seconds. Lower the heat to low and add the tomato paste and stir. Next, add the white wine and incorporate thoroughly. Add stock and bring to a boil. Add the beans to the pot, and secure the bouquet garni to the handle of the pot using butcher twine. Simmer beans for 45 minutes, stirring occasionally. The beans should be soft.
To finish the soup, add the diced tomatoes with the juice, Pro Seasoning All Purpose, parsley, pasta, and olive oil. Bring to a boil and simmer until pasta is cooked. Serve with a heavy sprinkle of Pecorino Romano Cheese and crusty bread. Recipe for bread below!
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