Subj : Crockpot N.Y. Times - 15 To : All From : Dave Drum Date : Wed Mar 27 2024 16:03:00 MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Slow Cooker Pasta E Fagioli Categories: Beans, Vegetabes, Pasdta, Cheese, Herbs Yield: 7 servings 8 oz Dried white or cranberry - beans; soaked overnight, - drained 10 cl Garlic; smashed, chopped 2 lg Carrots; peeled, halved - lengthwise if thick, - sliced 2 Celery ribs; sliced 1 Parmesan rind; opt (see - Tip) 1 lg Sprig fresh rosemary +=OR=+ 1 ts Dried rosemary 5 c Chicken broth 1 ts Dried oregano 1 ts Garlic powder 1 ts Onion powder 15 oz Can tomato sauce 8 oz Ditalini pasta 1 tb Tomato paste 8 oz Green beans; in 1/2" lengths - opt Salt & black pepper Grated Parmesan; for topping - opt In a 6 to 8 quart slow cooker, combine the soaked beans, garlic, carrots, celery, Parmesan rind, rosemary, broth, oregano, and garlic and onion powders. Cook on low until the beans are very tender, 6 to 7 hours. Increase the heat to high. Whisk in the tomato sauce, ditalini, tomato paste, and green beans, if using. Season with 2 teaspoons salt and several generous grinds of black pepper. Cover and cook until the pasta and green beans are just tender, 20 to 25 minutes. Remove and discard the rosemary stem and Parmesan rind. Taste and add more salt and pepper, if you like. Serve with grated Parmesan on top, if desired. TIP: Many stores that sell grated Parmesan also sell Parmesan rinds, which are an affordable way to infuse rich flavor into any soup. Ask at the cheese counter of any well-stocked grocery store. The rinds can be kept in the freezer indefinitely and there’s no need to defrost them before using. By: Sarah DiGregorio Yield: 6 to 8 servings RECIPE FROM: https://cooking.nytimes.com Uncle Dirty Dave's Archives MMMMM .... "My problem lies in reconciling my gross habits with my net income" E Flynn --- MultiMail/Win v0.52 * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12) .