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1
Heat olive oil in a wide skillet and add garlic.
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2
Cook briefly.
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3
Add white beans and heat through.
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4
Add sage, broth and pepper.
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5
Lower heat and simmer.
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6
Bring a large pot of water to a boil.
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7
Add noodles.
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8
Cook until al dente; they should be cooked through but just barely.
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9
Drain pasta well.
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10
Place in a large serving bowl and toss with beans and about half the cheese, salting to taste.
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11
Top with remaining chesse.
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12
Garnish with fresh sage, if you have it.
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13
Serve with baked carrots and italian-style bread (or bread of choice).
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14
In the summertime, you could add a cut-up garden tomato, or several quartered cherry tomatoes.
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15
To bake carrots: Peel and trim 4 or 5 large carrots.
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16
Cut them on the diagonal about 1/2 inch thick.
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17
Toss with 1 tablespoon olive or vegetable oil.
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18
Spread in a 9x13 inch baking pan (or on a shallow baking sheet).
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19
Season liberally with salt and pepper and bake at 400F (200C) for 30 minutes, or until browning and tender.
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20
These are also good if you throw in a few chunks of red bell pepper.
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21
White bean vegetable soup: Add a diced carrot, onion and rib of celery to the olive oil when you add the garlic.
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22
Cook until soft, then proceed with recipe.
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23
Add a can of water when you add the broth.
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24
Cook 8 ounces of noodles separately as instructed in the recipe, then add to soup, adding more water or broth if you think the mixture is too thick.
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25
Serve in bowls with cheese on top.
