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ditalini olive oil onion garlic jalapeno bell pepper celery potato cannellini beans tomatoes lemon juice parsley oregano fresh rosemary salt
Viewed: 56 - Published at: 6 years agoIngredients
- 1/2 lb ditalini, half cooked
- 3 tablespoons olive oil
- 1/2 onion, minced
- 4 garlic cloves, minced
- 1 jalapeno, seeded and minced
- 1 bell pepper, seeded and diced
- 1 stalk celery, chopped
- 1 potato, diced finely
- 2 cups cannellini beans (1-16 ounce can drained)
- 1 (28 ounce) can tomatoes with juice
- 3 tablespoons lemon juice
- 2 tablespoons parsley, chopped
- 1/2 tablespoon oregano, chopped
- 1 tablespoon fresh rosemary, chopped
- salt and pepper
Method
- Heat oil in large pot and saute onions, garlic, peppers, celery, and potato for 5 minutes.
- Add beans and tomatoes and cook for 15 minutes.
- Crush about a 1/4 cup of the beans to get it to a nice and thick consistencey.
- Add lemon juice, parsley, oregano, rosemary and pasta and cook unti pasta is done.
- Season with salt and pepper.
