I made my first recipe out of Bittman’s “How To Cook Everything” last night, and it was excellent. I’ve only had this dish once or twice (I believe made by my friend Lisa in college the first time), but it just sounded delicious when I was thumbing through the cookbook. Served with Italian Grilled Cheese of my own design (though hardly a creative stretch, hehe).
1 onion, chopped
2 cloves garlic, minced
2-3 sprigs rosemary, chopped
2 cups diced tomato
3 cups beans (I used a mix of kidney and white)
Almost two boxes of chicken stock (I started with six cups and added more as I went)
handful flat-leafed parsley, chopped
salt and pepper
grated parmesan cheese
a couple shakes of red pepper flakes
1/2 lb pasta (I used whole wheat rotini, b/c it’s what I had on hand).
Cook onion and garlic in oil. Add beans, tomatoes and rosemary, cook for about 10 minutes on medium-low. Season with salt, pepper, flakes.
Add broth. Bring to a boil and simmer for 10 minutes.
Bring heat back up a bit. Add pasta and cook another 10 minutes. If you need to add more broth, do so.
Add half the parsley, adjust seasoning. Again, check broth, if you need more.
Remove from heat, add the rest of the parsley, grate cheese over top.