Prep Time:
15 minutes |
Cook Time:
25 minutes (plus 1–3 hrs for the beans) |
Serves:
4-6 |
About the recipe
Here's the recipe from the new California Box which is a combination of Italian and California ranchero culture with lot's of local flair. We hope you enjoy.
Ingredients
|
Ditalini bag
Preparation
- In a large pot, sauté a third of the onion and garlic in a tablespoon of oil. Add beans, mushrooms, and water to cover by 2". Boil 10–15 min, then reduce to a gentle simmer, cover, and cook until creamy, 1–3 hrs — salt once beans start to soften. Remove mushrooms, chop finely; reserve broth. (Best done ahead; a 2–6 hr presoak speeds this up.)
- Cook ditalini until al dente in salted water according to directions on package; drain.
- Heat remaining oil in a large skillet. Cook remaining onion until translucent, then add remaining garlic and cook until fragrant. Add white wine and cook until liquid is reduced by half.
- Stir in 2 cups cooked beans, the chopped mushrooms, and cooked ditalini. Add reserved bean broth until soupy. Salt to taste.
- Top with tapenade, pistachios, Parmesan, a drizzle of oil, and parsley. Serve with bread.
