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– Dry white beans – White onion – Fresh thyme – Yellow Potatoes – Garlic – Green Beans – Zucchinis – Sea salt - Tomatoes - Elbow pasta / small shape pasta
Lightly sauté the onions in a large pot with olive oil Add the garlic, paying careful attention that it does not burn. Add the white beans and 16 cups of water. Bring to a boil. Add a generous pinch of sea salt and 2 branches of thyme and let simmer for 45 minutes until the beans begin to soften. If you are using canned white beans this process needs only be 25 minutes.
Add the diced potatoes and carrots to the bouillon . Cook stirring often for 30 minutes. Add the tomatoes, zucchini and green beans. Let simmer an additional 30 minutes before adding the pasta: then let simmer for final 15 minutes.
If at any time you need to add more water - do so. The potatoes and the pasta absorb a lot of the liquid. You can also add salt and pepper to taste.
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