White Bean Puree

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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.

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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.

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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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This is so easy to prepare. I served it as first course and got rave reviews. I added a sprig of fresh rosemary while it was simmering and removed it before pureeing. I served it in individual bowls with white truffle oil drizzled on top.