This concept lends itself to a mix-and-match approach. Those short on time, skills or equipment can purchase top-notch pasta from Nicole-Taylor’s, sauce from LocalFolks Foods or vinegar and spices from Artisano’s Oils and Spices.
Ingredients
- 2 cups dried kidney or cranberry beans
- ½ cup dried carrots
- ½ cup dried zucchini
- ¼ cup dried celery
- ¼ cup chopped dried onions
- ½ teaspoon thyme
- ½ teaspoon sage
- 2 bay leaves
- 2 cups ditalini pasta
Preparation
Seal dried beans in a small sealable plastic bag. Combine the rest of the ingredients and place everything together in a larger bag.
Soak beans overnight in water to cover. Drain, add fresh water and cook until tender. Drain and combine with remaining ingredients plus 3 cups vegetable or chicken broth and one 28-ounce can of tomatoes. Heat and add salt and pepper to taste. Top with Parmesan cheese and serve. (Or: Soak beans overnight, drain and place in slow cooker in the morning. Add dried ingredients, canned tomatoes, salt and pepper during the last hour of cooking).
