Pasta E Fagioli

30m

2 tbsp
unsalted butter
1 clove
garlic, minced
1 (28 oz) can
no-salt-added whole peeled tomatoes
1 (15 oz) can
cannellini beans, rinsed and drained
1 (15 oz) can
red kidney beans, rinsed and drained
1/4 cup
sun-dried tomatoes, chopped
1 tbsp
tomato paste
3/4 tsp
fine sea salt
1/2 tsp
ground black pepper
1 tsp
dried thyme
1 tsp
dried oregano
1 tsp
dried basil
1 tsp
dried rosemary
2
bay leaves
1 cup
raw whole wheat elbow macaroni
  1. Melt the butter in a large saucepan over medium heat. Add the garlic and cook for 30 seconds, then add the onion. Cook the onion until softened, about 3 minutes.

  2. Pour in the tomatoes and use a large spoon to break them apart a bit. Add the beans, sun-dried tomatoes, tomato paste, salt, pepper, thyme, oregano, basil, rosemary, and bay leaves. Simmer for 20 minutes.

  3. Cook the macaroni according to the package directions.

  4. After the bean mixture is done simmering, remove the bay leaves, transfer 3 cups to a food processor, and puree until smooth. Pour the pureed mixture back into the saucepan, then add the cooked macaroni.

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