Serves: 4
Total Calories: 278
Set Global Sun Oven¨ out to preheat
Combine olive oil, leek, garlic, carrot, and tomatoes in a large Dutch oven. Cover, place in GSO and cook until vegetables soften, approx. 40 minutes. Add reserved liquid or broth and beans and continue cooking in GSO until heated through and simmering. Stir in pasta and cook until 'al dente', 10 to 20 minutes depending on type of pasta used.
Remove from GSO, stir in rosemary and balsamic vinegar. Season to taste with salt and pepper. Ladle into bowls. Flavor with a drizzle of olive oil and grated cheese.
This Pasta e Fagioli recipe is from the Sun Oven Cooking Cookbook. Download this Cookbook today.
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