The bone is what makes this great.
Serve it alongside a really rare T-bone, just like Mario Batali!
1 roasted pork, ham or beef bone plus cooked skin, if you have it
1/4 cup EVOO
1 carrot, diced
1 stalk celery, diced
1 onion, chopped
2 cloves garlic, smashed
1 splash red wine
1 can beef broth
2 15-oz cans cannellini beans—do not drain
1 Tblsp fresh rosemary
1 Tblsp fresh oregano
ground pepper
1/8 tsp coarse salt (be careful: beans are salty)
1/4 cup tomato sauce or 1 Tblsp tomato paste
In a deep cooking pot add the EVOO. Toss in the carrot, celery and garlic. Saute till vegs are soft. Add herbs and sauté lightly. Add the tomato paste and stir to combine. Add the bone. Pour the 2 cans of beans along with a good splash red wine and the beef broth. Add a second sprig of rosemary for good measure. Place lid on pot askew and allow to simmer for at least an hour. Do not allow to boil. Season with salt and pepper before serving.
The Johnson Family Cookbook