3 tablespoons olive oil
1 cup minced red onions
1/2 cup finely diced carrot
1/2 cup finely diced celery
Freshly ground black pepper
1/2 cup tomato puree
2 garlic cloves, peeled
2 cups dried cannelloni beans, soaked and rinsed
8 cups water
2 bay leaves
1/2 cup olive oil
2 sprigs fresh rosemary, cut in half
5 ounces dried short pasta, such as ditalini or small macaroni, cooked until tender, drained and rinsed under cool water
Loaf crusty Italian bread
Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.
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