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  SOUPS
Tuscan Pasta and Bean Soup
2 tbsp extra virgin olive oil
3 cloves chopped garlic
¼ cup celery
¼ cup carrots
¼ cup onions
6 oz. can tomato paste
15 oz. can white beans - drained
1 strip double smoked bacon chopped
½ tsp chili flakes
8 fresh basil leaves chopped
Pepper & salt to taste
¼ bunch Italian parsley chopped
14 oz chicken broth
1 cup of water
½ cup red wine
1 bay leaf
¼ cup pasta shells small (recommended De Cecco)
Grated parmesan cheese optional

In a soup pot, sauté bacon with olive oil on high heat until golden brown.
Add garlic, onions, celery, carrots @ chili flakes. Saute for 2 minutes.
Add tomato paste and cook for another minutr two.
Add all liquids, beans and the bay leaf, bring to a boil.
Add Basil leaves, turn heat down to medium, add pasta and cook for 8 to 10 minutes.
Add salt and pepper. Pour into serving bowls and top with parmesan cheese.
   
       
  Sergio Turlione
Rigoletto's Cafe
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