Ingredients
- 2 cloves garlic
- 2 cups chicken stock
- 2 cups canned white beans
- 2 tablespoons olive oil
- 2 teaspoons white wine vinegar
- 1 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- Hot pepper sauce
Directions
In a saucepan, sweat the garlic in chicken stock. Add the beans and cook until heated through.
Transfer the mixture to a food processor or blender and puree with the remaining ingredients, except hot pepper sauce. Adjust seasoning, and add hot sauce, to taste. Keep warm until ready to serve.
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By mldswreg_11476062
Santa Clara, CA
on February 02, 2009
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The flavors, first of all, are delicious. A friend commented that it sounded like Pasta e Fagioli without the tomatoes and pancetta / proscuitto. True enough, it does. When you puree the ingredients in the blender / food processor, place them in a saucepan. Bring them to a LOW simmer (just until you see bubbles on the surface. Put the lid on your pan, tilted a bit for venting, and bring the heat down to a simmer.
If you do this while your pasta water is simmering, and remember to stir every few minutes, you will have a thick and delicious sauce that clings to your pasta.
By ebudington_10073939
Winnetka, IL
on March 22, 2008
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The flavor of this was great but it was more like a soup than a bean puree. I would use less than a half a cup of chicken broth next time.
By mrosenholm_7121194
barrington, RI
on March 15, 2008
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i needed to use 3 cans of beans despite the recipe calling for 2 cups. the flavors were there but the recipe called for too much chicken broth.i would reduce it to a mere 1/2 cup if i were to make it again (which i won't.
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