xiaoxl/recipe_data huggingface dataset:
crisp topping


Ingredients:
butter, flour, white sugar, brown sugar, oatmeal, cinnamon, salt, baking powder

Directions:
cream butter,add sugar,oatmeal,cinnamon, salt, Baking powder, flour., mix together until crumbly.
Plaza San Antonio's Spicy Oriental Noodle Salad


Ingredients:
soy sauce, olive oil, crushed red pepper flakes, garlic, spaghetti, fettuccine, napa cabbage, carrot, cilantro leaf, shrimp, beef, salt

Directions:
For Vinaigrette: In a bowl, whisk together the soy sauce, olive oil, sesame oil, crushed red pepper, garlic and Sriracha hot sauce.
Set aside.
For Noodles: Bring a large pot of water to a rolling bowl, add salt to taste, then add noodles and stir.
While noodles are cooking, prepare the cabbage, carrots, red pepper, cilantro and chicken, shrimp or beef.
When noodles are done, drain and immediately pour into a large bowl.
Add vinaigrette, vegetables and meat or fish; stir to combine thoroughly.
Serve.
Note: In testing, low-sodium soy sauce and whole-wheat pasta were preferred.
Elaine's Most Excellent Sandwich Bread


Ingredients:
water, butter, sugar, egg, flour, salt

Directions:
"Place in machine in the order your machine asks for and cook on the regular cycle."
Ginger Orange Chicken Wings


Ingredients:
chicken wings, flour, seasoning salt, orange marmalade, ketchup, soy sauce, ground ginger

Directions:
In a large resealable plastic bag, combine the flower, seasoned salt and garlic salt. Add the chicken wings, a few at a time, and shake to coat.
In a large skillet, fry wings in oil, a few at a time, for 3-4 minutes on each side or until golden and crispy.
Dran pan drippings; return all of the chicken to the pan.
Combine the marmalade, ketchup, soy sauce and ginger; pour over chicken and stir to coat. Cover and cook over medium-low heat for 10-15 minutes or until wings are well coated.
Honey Chocolate Chip Cookies


Ingredients:
flour, butter, baking soda, salt, honey, sugar, vanilla, chocolate chips

Directions:
Preheat the oven to 300°F.
Mix flour, baking soda and salt in a separate bowl.
Cream honey, sugar and butter together until smooth, add vanilla just before you finish with the sugar and butter.
Add flour mixture and beat until just smooth. Do NOT overbeat or the cookies will be too soft. (Trust me.]
Add chocolate chips.
Drop on cookie sheets about 2 inches apart.
Bake for 20 minutes (If you have a convection oven, they will be done in about 12 minutes.].
Let them cool on the pans unti you can lift them off with a spatula to cooling racks.
Diabetic Carrot Cake


Ingredients:
plain nonfat yogurt, canola oil, unsweetened applesauce, dark brown sugar, vanilla extract, unbleached all-purpose flour, baking powder, baking soda, salt, ground cinnamon, ground nutmeg, carrot, dark raisin

Directions:
Preheat the oven to 400°F (200°C, Gas Mark 6].
Position the top rack in the center of the oven.
Lightly coat a 9 inch (22. 5 cm] bundt pan with cooking spray.
Dust with flour and tap out excess.
In a large bowl, whisk together the egg whites, yogurt, oil, applesauce, brown sugar, and vanilla.
On a piece of waxed paper, sift together the flour, baking powder, baking soda, salt (if using], cinnamon, and nutmeg.
Gradually add to egg-applesauce mixture, stirring until incorporated.
Stir in the carrots.
Drain and reserve the juice from the pineapple.
Stir the drained pineapple and raisins into the cake batter.
Spoon the batter into the prepared pan, smoothing the top with the back of a spoon.
Bake for 40 to 45 minutes, until a tester inserted in the center comes out clean.
Cool in the pan on a rack for 10 minutes.
Slide a thin knife around the edges and center of the cake to loosen it from the pan.
Invert onto a rack to cool.
When ready to serve, transfer cake to a serving platter.
Black Bean and Avocado Tacos


Ingredients:
black beans, corn tortillas, avocados, nonfat sour cream, salsa, cilantro leaf, lettuce, cheese, onion

Directions:
Drain beans, reserving 1/2 cup of liquid. Rinse beans and drain again.
Combine beans and reserved liquid in a small saucepan and heat over medium heat until simmering. Simmer 4-5 minutes or until heated through. Cover and set aside to keep warm.
Meanwhile, heat a nonstick griddle over medium heat. Warm each tortilla on the griddle for about 1 minute each side, or until hot but still soft. Place on plate in oven to keep warm. Continue until all the tortillas are heated. Cover plate of tortillas with foil.
To serve, spoon some beans down center of hot tortilla. Place a few slices of avocado along the beans. Add any other garnishes as desired, such as cheese or lettuce. Top with a tbsp each of sour cream and salsa and a few leaves of cilantro, if desired. Fold up and eat while still hot.
Asian Dumpling and Squash Soup


Ingredients:
whole mushrooms, shallot, garlic cloves, fresh ginger, broth, chicken, green onions, sesame seeds

Directions:
1.     Heat oil in large saucepan over medium heat. Add mushrooms, shallots, garlic, pepper and ginger. Cook, stirring occasionally until softened; 4 to 5 minutes.
2.     Add broth; bring to a boil. Add frozen dumplings and frozen squash. Cook, stirring occasionally until dumplings and squash are tender; about 5 minutes. Stir in spinach and cook until wilted; about 1 minute. Discard pepper.
3.     Divide among serving bowls. Sprinkle with green onions and sesame seeds, dividing evenly.
Chef’s tip: Toast sesame seeds in a dry skillet over medium heat, stirring often, until light golden and fragrant; 2 to 3 minutes.
Salvadorian Quesadilla Cake


Ingredients:
cake flour, baking powder, salt, unsalted butter, sugar, eggs, sour cream, parmesan cheese, sesame seeds

Directions:
Preheat oven to 400°F with rack in middle. Line bottom and sides of 9x5 loaf pan with parchment paper.
Whisk together flour, baking powder, and salt. Beat butter and sugar in another bowl with an electric mixer at medium-high speed until pale, about 1 minute. Beat in eggs, sour cream, and cheese.
Reduce speed to low and mix in milk. Add flour mixture and mix until just combined.
Transfer batter to pan and smooth top. Sprinkle with sesame seeds (if using]. Bake until a wooden pick or skewer inserted into center of cake comes out clean, 30 to 40 minutes.
Cool to warm in pan, 20 to 30 minutes. Turn cake out onto a rack. Serve cake slightly warm or at room temperature.
Cooks' note:
Cake keeps in an airtight container at room temperature 3 days.
Roman Roasted Vegetables


Ingredients:
potato, red bell pepper, green bell pepper, onion, olive oil, garlic cloves, salt

Directions:
Heat oven to 450 degrees.  Line a large rimmed baking sheet with aluminum foil.  Coat with cooking spray.  Set aside.
In large bowl, toss potatoes, peppers, and onion with oil to coat.  Arrange in a sincle layer on baking sheet.  Roast 15 minutes.
Sprinkle vegetables with vinegar and garlic.  Toss thoroughly, and arrange again in single layer.
Continue to roast 15 minutes or until vegetables are tender and lightly browned.  Season with salt.
Hummus IV
Category: appetizers-and-snacks
By BEACHVOGEL

A straightforward hummus that may be augmented with roasted red peppers or olives. Serve with crackers, flat breads or on a pita with sprouts for a great light lunch.

Ingredients:
2 (15.5 ounce) cans garbanzo beans, drained
4 tablespoons lemon juice
6 cloves garlic, peeled and crushed
3 tablespoons tahini
¼ teaspoon crushed red pepper

Directions:
Place garbanzo beans in a food processor and blend into a spreadable paste. Mix in lemon juice, garlic, tahini and crushed red pepper. Blend until smooth, using more lemon juice if consistency is too thick.

Prep time: 20 mins
Total time: 20 mins
Yields: 5 cups

Calories: 34
Fat: 0.9 g
Saturated fat: 0.1 g
Carbohydrates: 5.5 g
Dietary fiber: 1.1 g
Protein: 1.3 g
Sodium: 67.2 mg
Jagerschnitzel
Category: world-cuisine
By DSPIRAL73

This is a delicious dish I ordered again and again when I was stationed in Germany with the Army.  It is best served with French fries to clean up the remaining gravy and a nice garden salad.

Ingredients:
1 cup bread crumbs
1 tablespoon all-purpose flour
salt and pepper to taste
2 tablespoons vegetable oil
4  pork steaks or cutlets, pounded thin
1  egg, beaten
1 medium onion, diced
1 (8 ounce) can sliced mushrooms
1 ½ cups water
1 cube beef bouillon
1 tablespoon cornstarch
½ cup sour cream

Directions:
In a shallow dish, mix together the bread crumbs and flour. Season with salt and pepper. Place the egg in a separate dish. Heat oil in a large skillet over medium-high heat. Dip pork steaks in egg, then coat with the bread crumb mixture. Fry in the hot oil until browned on both sides and cooked through, about 5 minutes per side. Remove the pork to a platter and keep warm. Add onion and mushrooms to the skillet and cook until lightly browned. Pour in water and dissolve the bouillon cube. Simmer for about 20 minutes. Stir together the cornstarch and sour cream; stir into the skillet. Cook over low heat until thickened but do not boil.  Spoon over the pork cutlets and serve immediately.

Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Yields: 4 servings

Calories: 555.6
Fat: 33.5 g
Saturated fat: 12.2 g
Carbohydrates: 29.9 g
Sugars: 4.4 g
Dietary fiber: 3 g
Protein: 32.9 g
Cholesterol: 157 mg
Sodium: 682.8 mg
Buttermilk White Bread
Category: bread
By Anita L

This a great white bread recipe for your bread machine.  The use of dried buttermilk powder allows the use of the delayed timer feature of your bread machine.  Wake up to fresh bread!

Ingredients:
1 ⅛ cups water
3 tablespoons honey
1 tablespoon margarine
1 ½ teaspoons salt
3 cups bread flour
2 teaspoons active dry yeast
4 tablespoons powdered buttermilk

Directions:
Add ingredients to bread machine pan in order recommended by your manufacturer.  Use medium crust and white bread settings.  I use less yeast during hot, humid summer months.

Prep time: 5 mins
Cook time: 3 hrs
Total time: 3 hrs 5 mins
Yields: 1 - 1 1/2 pound loaf

Calories: 34.2
Fat: 1 g
Saturated fat: 0.2 g
Carbohydrates: 5.7 g
Sugars: 5.4 g
Dietary fiber: 0.2 g
Protein: 1 g
Cholesterol: 1.5 mg
Sodium: 312.8 mg
Beer-Boiled Shrimp
Category: seafood
By Nita Rockwell Minto

This was my stepfather's crowd-pleasing recipe. It's simple to make, and the longer the shrimp sit, the better! You can prepare the shrimp a day ahead, refrigerate, and reheat before serving. The leftover liquid can be frozen and used to make great gumbo.

Ingredients:
1 pound butter
1 large onion, chopped
1 tablespoon salt
5 pounds large shrimp in shell (21 to 25 per lb), peeled and deveined
3 (12 fluid ounce) bottles beer

Directions:
Melt the butter in a large pot over medium-high heat. Stir in the onion, and cook until transparent, about 5 minutes. Mix in the salt and shrimp. Pour the beer over the shrimp, and simmer just until the shrimp turn pink. Turn off the heat, and allow the shrimp to sit at least 1/2 hour. Serve while still warm, or refrigerate and reheat before serving.

Prep time: 30 mins
Cook time: 10 mins
Total time: 1 hr 10 mins
Yields: 6 servings

Calories: 1030.1
Fat: 67.9 g
Saturated fat: 40.1 g
Carbohydrates: 12.1 g
Sugars: 1.1 g
Dietary fiber: 0.4 g
Protein: 78.6 g
Cholesterol: 737.8 mg
Sodium: 2166.6 mg
Shells With Crispy Pancetta and Spinach - Giada De Laurentiis


Ingredients:
jumbo pasta shells, olive oil, pancetta, frozen spinach, whole milk ricotta cheese, asiago cheese, fresh ground black pepper, nutmeg, butter, garlic clove, asiago cheese, fresh parsley, fresh ground black pepper

Directions:
Preheat oven to 375 degrees., Shells:, Boil large pot of salted water over high heat., Add pasta and cook until tender but firm to bite, 8-10 minutes., Drain pasta., Warm olive oil in large skillet over medium heat., Add pancetta, cook until lightly golden, about 5 minutes., Remove pancetta with slotted spoon to large bowl, let cool., Add spinach, ricotta and asiago cheeses, pepper and nutmeg to bowl., Stir to combine., Stuff shells with about 2 TBS. of spinach mixture., Place shells in large buttered baking dish., Sauce:, Melt butter in medium saucepan., Add garlic and cook for 1 minute., Add cream and simmer., Turn heat to very low and add 2 cups of asiago cheese, parsley, and pepper., Stir until cheese is melted., Pour sauce over shells., Top with remaining 1/4 cup asiago cheese., Bake until golden on top, about 25 minutes., Remove and serve immediately.
Chicken BLT Wraps


Ingredients:
chicken breasts, cheddar cheese, tomatoes, green leaf lettuce, bacon

Directions:
"Spread Ranch dressing on tortillas, then cover with Cheddar cheese. Top with lettuce, sliced tomato and generous helping of chicken breast. Add bacon and roll up, wrap fashion."
Pasta With Tuna and Olives


Ingredients:
whole wheat pasta, extra virgin olive oil, garlic cloves, capers, kalamata olive, fresh parsley, lemon juice, black pepper, tuna

Directions:
Cook the pasta according to the package directions.
Meanwhile, heat 3 Tbsp of the oil in a large skillet over medium-low heat. Add the garlic and cook until softened, about 2 minutes. Add the capers and olives, cook for 3 minutes. Stir in the parsley and cook until wilted, about 1 minute. Remove from heat. Add the lemon juice, pepper, tuna and the remaining oil.
Drain the pasta, rinse under cold water, and toss with tuna and olive mixture.
BBQ Shrimp   Jeff Smith Frugal Gourmet


Ingredients:
bacon, margarine, Dijon mustard, chili powder, basil, thyme, ground black pepper, oregano, garlic cloves, Tabasco sauce, shrimp

Directions:
In small fry pan, cook 3 slices of bacon until clear, chop  (I don't drain and the receipe is silient].
Add all other ingrediences except Shrimp to fry pan and simmer for 5 minutes.
Preheat oven to 375.
Place shrimp in an open baking dish and pour over the sauce, stir to coat.
Bake uncovered for 20 minutes stirring twice (the small shrimp take only 15 minutes].
While baking the shrimp I make some white rice.  and serve it over a mound of  rice!  easy company dishï»¿.
Hurricane I
Category: drinks
By Kim

Super tropical drink that needs to be served in a hurricane glass!

Ingredients:
1 (1.5 fluid ounce) jigger amaretto liqueur
1 fluid ounce light rum
1 fluid ounce dark rum
6 fluid ounces orange juice
6 fluid ounces pineapple juice
1 teaspoon lemon juice
1 dash grenadine syrup
1  orange, sliced into rounds
1  maraschino cherry

Directions:
Fill a 16 ounce glass with ice. Pour in amaretto, light rum and dark rum. Pour in orange juice, pineapple juice, and lemon juice. Stir, then top with a dash of grenadine and garnish with an orange slice and a cherry.

Prep time: 3 mins
Total time: 3 mins
Yields: 1 serving

Calories: 464.2
Fat: 0.7 g
Saturated fat: 0.1 g
Carbohydrates: 63.2 g
Sugars: 51.9 g
Dietary fiber: 0.8 g
Protein: 2 g
Cholesterol: 0 mg
Sodium: 9.2 mg
Tomato Grill Toast


Ingredients:
tomatoes, cheese, Worcestershire sauce, mustard, butter, bacon

Directions:
Place tomato slices on toast., mix cheese, whochestershire sauce, mustard, and butter., spread on tomato., top with bacon and broil until cheese bubbles.
Veggie Lasagna


Ingredients:
butter, flour, skim milk, parmesan cheese, onion, carrot, mushroom, fat-free cottage cheese, fat-free ricotta cheese, egg substitute, cornstarch, part-skim mozzarella cheese

Directions:
Heat oven to 350 degrees Fahrenheit.
Boil lasagna noodles according to directions on box.
In microwave safe bowl, melt butter for 30 seconds in a microwave oven.
Add flour and stir until mixed.
Add milk all at once.
Cook in microwave on high for about 6 minutes, stirring every two minutes until thick.
Add parmesan cheese and stir until melted.
Saute onions, carrots and mushrooms in cooking spray until tender.
Add drained broccoli and cook until warmed through.
Mix cottage cheese and ricotta cheese with egg substitute, cornstarch and Mrs Dash seasoning.
Pour 1/2 cup sauce in bottom of a 9X13 pan.
Layer 3 noodles with 1/2 of cheese mixture, 3/4 cup of mozzarella, 1/2 of veggie mixture and 1/2 cup sauce.
Repeat layers ending with noodles.
Top with remaining sauce and cheese.
Be sure to cover noodles completely with sauce.
Bake uncovered for 30 minutes or until warmed through.
"The Elvis" Smoothie


Ingredients:
banana, 2% low-fat milk

Directions:
Place all ingredients in blender., Blend until very smooth., Serve immediately., For a vegan smoothie, make with soy milk and soy yogurt.
Healthy Fish Tacos


Ingredients:
avocado, buttermilk, garlic cloves, lime, juice and zest of, kosher salt, pepper, napa cabbage, carrots, cider vinegar, sugar, whole wheat flour, corn tortillas, fresh cilantro

Directions:
Heat oven to 200 degrees F.
In a food processor, combine the avocado, buttermilk, 1 garlic clove, lime juice and salt and pepper. Puree until smooth. Set aside.
In a medium bowl combine the coleslaw ingredients (cabbage, remaining garlic and next 4 ingredients (-hot sauce] and the remaining garlic. Season with salt and pepper and set aside.
Heat a heavy skillet (I used cast iron] and toast tortillas one at a time, 30 seconds or so per side - as they cook place them on a sheet of foil  - wrap foil around them and place in oven to keep warm.
In a pie pan combine 1 cup flour, 1 tablespoon salt and 1 teaspoon pepper. Dredge each piece of fish in mixture, shaking off excess.
In a large skillet over medium high heat, heat 1 tablespoon of the oil and add half of the fish to the pan, cook turning once until golden. Transfer fish to an oven-safe place and keep warm in oven. Repeat with remainder of the fish.
To serve:  top each tortilla with a bit of the avocado sauce, then a piece of fish and then with the cabbage mixture (which should have been drained or excess liquid]. Serve with jalapenos and cilantro.
Slow Cooker Steak Fajitas
Category: everyday-cooking
By Miguel Ruiz

These slow cooker fajitas will melt in your mouth, the steak always comes out soft and tasty! Serve with sour cream, guacamole, and/or salsa. Sour cream helps if the spice is too strong.

Ingredients:
1 (1 1/2-pound) beef flank steak
1 (8 ounce) can chopped tomatoes
1  onion, sliced
1  green bell pepper, sliced into strips
1  red bell pepper, sliced into strips
1  jalapeno pepper, seeded and chopped
2 cloves garlic, minced
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon ground coriander
¼ teaspoon salt
6 large flour tortillas, or as needed
1 cup shredded Mexican cheese blend

Directions:
Cut flank steak into 6 equal portions and place in a slow cooker. Add tomatoes, onion, bell peppers, jalapeno pepper, garlic, chili powder, cumin, coriander, and salt. Cook on Low for 8 to 10 hours, or on High for 4 to 6 hours, until steak is fall-apart-tender. Remove steak and shred. Return to slow cooker. Serve hot with tortillas and shredded cheese, allowing everyone to make their own fajita.

Prep time: 20 mins
Cook time: 8 hrs
Total time: 8 hrs 20 mins
Yields: 6 servings

Calories: 598.1
Fat: 22.8 g
Saturated fat: 9.6 g
Carbohydrates: 68.9 g
Sugars: 6.1 g
Dietary fiber: 5.8 g
Protein: 28.2 g
Cholesterol: 51.8 mg
Sodium: 1050.1 mg
Alfredo Sauce - to Die for !!


Ingredients:
butter, heavy cream, parmesan cheese, pepper

Directions:
In a saucepan, melt butter.
Add cream and heat until warm and slightly thickened, do not boil.
Add Parmesan and pepper.
You can now add any additional crab, etc and serve immediately over your favorite pasta or simmer up to 30 minutes to melt the parmesan for a creamier version.
Kahlua and Brandy Coffee


Ingredients:
brandy, Kahlua

Directions:
Add the brandy and Kahlua to the hot coffee., Quickly top with whipped cream.
Chef John's Classic Potato Pancakes
Category: side-dish
By Chef John

The one and only way to not get perfectly crispy potato pancakes is to not squeeze them properly. More than half the procedure was dedicated to grating, soaking, draining, and squeezing the potatoes. If you don't thoroughly squeeze all the liquid from the potatoes, the pancakes just won't crisp up as well. Top with thinly sliced smoked salmon, sour cream, and fresh dill.

Ingredients:
2 ¼ pounds russet potatoes, peeled and grated
½  yellow onion, grated
2  large eggs
3 tablespoons all-purpose flour
1 teaspoon salt
½ teaspoon freshly ground black pepper
1 pinch cayenne pepper
1 cup vegetable oil for frying

Directions:
Place potatoes and onion into a large bowl and pour enough cold water in the bowl to cover by several inches. Let rest until potatoes and onion are completely soaked, 20 to 30 minutes. Pour potato mixture into a colander, rinse, drain, and squeeze repeatedly to remove all moisture. Whisk eggs, flour, salt, black pepper, and cayenne pepper together in a bowl until smooth. Mix potato mixture and egg mixture together in a large bowl with a spatula. Heat 1/4-inch oil in a heavy skillet over medium-high heat. When oil shimmers, drop large spoonfuls of potato batter into hot oil and flatten with a spatula to about 1/2-inch thick. Cook until the edges of pancakes are golden brown and crispy, 3 to 5 minutes. Reduce heat to medium, flip pancakes, and cook until golden brown and crispy on the other side, about 5 minutes more. Repeat cooking process with remaining batter.

Prep time: 15 mins
Cook time: 10 mins
Total time: 45 mins
Yields: 4 servings

Calories: 314.5
Fat: 8.3 g
Saturated fat: 1.6 g
Carbohydrates: 52.1 g
Sugars: 3.4 g
Dietary fiber: 6.3 g
Protein: 9.3 g
Cholesterol: 93 mg
Sodium: 633.1 mg
Garlic-Lemon Mahi Filets
Category: seafood
By StavrosJK

This is a quick prep and great tasting way to fix mahi mahi. I added sides of fresh salad and artichoke to complete the meal. It's perfect for dinner time!

Ingredients:
1 cup white Zinfandel wine
3 tablespoons lemon juice
4 cloves garlic, crushed
1 teaspoon salt, or to taste
1 teaspoon ground black pepper, or to taste
4 (8 ounce) mahi mahi fillets

Directions:
Preheat an outdoor grill for medium heat, and lightly oil the grate. Stir the white Zinfandel wine, lemon juice, garlic, salt, and black pepper together in a bowl. Place the mahi mahi fillets in the bowl and turn to coat with the wine mixture; allow to marinate for 10 minutes. Remove the fillets from the marinade, shaking off any excess moisture from the fish. Discard the marinade. Grill the fillets on the preheated oven until the fish flakes easily with a fork, 4 to 5 minutes per side.

Prep time: 10 mins
Cook time: 10 mins
Total time: 30 mins
Yields: 4 servings

Calories: 244
Fat: 1.6 g
Saturated fat: 0.4 g
Carbohydrates: 2.8 g
Sugars: 0.3 g
Dietary fiber: 0.2 g
Protein: 42.3 g
Cholesterol: 166.4 mg
Sodium: 785.4 mg
Pate a Choux


Ingredients:
water, unsalted butter, sugar, salt, flour, eggs

Directions:
Preheat oven to 375.
Place water, butter, sugar and salt in heavy saucepan and bring to boil.
Add flour all at once and stir until mixture comes away from sides and forms a ball.
Remove from heat.
Put mixture in mixer with a paddle and mix on low to cool to warm, not hot.
Add eggs one at a time, beating well to incorporate each before adding the next.
After last egg is added, beat until smooth.
With a piping bag and round tip, pipe mixture on to a parchment lined sheet pan.
You can make as big or as long as you want.
They will about double in size when cooked.
Bake at 375 until they become,brown, light and hollow.
Cool.
Pasta Fagioli


Ingredients:
dried white bean, extra virgin olive oil, onion, garlic cloves, water, dried rosemary, small shell pasta, fresh parsley, parmesan cheese, extra virgin olive oil

Directions:
Wash the beans. In a large pot, cover them with cold water. Soak for 6-8 hours. Drain into a colander.
In the same pot, heat 1 tablespoon of olive oil over medium heat, add the onion and garlic, and saute until soft.
Add the beans and water or stock. Cover and bring to a boil over high heat. Reduce heat to low, add the rosemary, and simmer 2 hours or until the beans are tender.
Raise heat to high, add the pasta, and cook until al dente.
Season the soup to taste with salt and pepper, garnish with the chopped parsey. Serve accompanied by grated Parmesan cheese and the optional extra-virgin olive oil.