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Old July 3rd, 2011, 03:02 PM
Longblades Longblades is offline
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Join Date: Apr 2007
Posts: 2,490
Seemed kind of mean not to include this so I scanned and here it is. The first part looks weird because I photocopied this at work, from the Toronto Star, and cut off the left side. I left it here because I think you can get some info from it. This makes a large amount and you must stir or it will burn on the bottom, partly because of the parmesan. It's quite a simple recipe but, ymmmmmm, so good. I usually make this after I've made stock from the Christmas turkey. Oh. I guess that makes it not vegetarian. I think not using chicken stock would seriously compromise the flavour, sorry.

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rist Bonnie Stern
to several years ago,
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Nutritional Nirvana,
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The dish also bene-
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:made soup stock,
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when time is at

Serve the Ultimate Comfort
Food with crusty bread and a
bright, youthful ltalian red wine
like Dolcetto. Follow with a salad
of mixed greens tossed with a simple
vinaigrette, preferably made
with extra-virgin olive oil. Be sure
to put on some ppera, or classical
music, dim the lights . . and you
won't even want to go out the next
night for dinner - you'll beg to
stay home for leftovers!
Mama Carol's Pasta e
3 to 4 tbsp olive oil
5 cloves garlic, finely chopped
2 large onions, finely chopped
6 canots, sliced
1/2 tsp hot red chili flakes (or more to taste)
Rind of a wedge ol Parmesan cheese
(preferably Parmigiano Reggiano)
6 cups chicken stock (preferably
2 cans (each 28 oz[96 mL) plum tomatoes
3 cans (each 19 0y'540 mL) kidney beans,
rinsed and drained
2 cans (each 19 ozl540 mL) chick peas, ' rinsed and drained
12 oz small pasta shapes, preferably
wholewheat macaroni
Salt and freshly ground pepper
Freshly grated Parmesan cheese
(preferably Parmigiano Reggiano)
In a large saucepan, heat oil;
add garlic, onions, carrots and
chili flakes and cook, stirring,
until tender. Do not brown. If you
have the rind from a wedge of
Parmesan cheese, add it to the pot
and stir well.
Add chicken stock and tomatoes
with their liquid; break up tomatoes
with wooden spoon. Bring to
boil, reduce heat, partially cover
and simmer about 30 to 45
minutes. Stir in kidney beans and
-chick peas; cook 5 to l0 minutes.
Using a food pr,rcessor, pur6e
about half the mixhrre and return
it to the pot.
Rcrurn to boil and gradually stir
in pasta: continue cooking, stirring
often so mixture docs not
stick to bottorn, until pasta is tendcr.
Season with sall and pcpper
to taste.Serve in large soup bowls;
sprinkle with freshly grated
Parmesan cheese. Makes about 8
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