Two things are going on here. 1. I sometimes have a hard time convincing myself to eat leftovers. 2. Ryan encourages me to experiment more in the kitchen. It seems to be his view that I've read so many cookbooks that I've absorbed the wisdom of the ages (or something like that)
In any case, this might have ended up being one of the best things I've ever cooked and I might never be able to do it again.
Serves 6
2 Tbls olive oil
1 yellow onion, chopped
3 carrots peeled and diced
5 cloves garlic chopped
4 cups leftover Tuscan Style beans (If you don't have leftovers 4 cups of cooked white beans, a handful of chopped fresh sage leaves, 5 or 6 extra garlic cloves, and an extra splash of olive oil should do the trick)
water to make soupy (3 cups or so)
zest of one lemon
juice of one lemon
2 or 3 oz angel hair broken into 2 inch pieces
salt and plenty of pepper
Heat the oil in a pot. Cook the onion, carrots, and garlic until softened and starting to brown.
Add Tuscan Beans (or substitute ingredients) and water. Bring to a simmer and let cook for about 10 minutes. Add lemon juice and angel hair. Cook, stirring occasionally, until angel hair is soft, about 5 minutes. Keep an eye on the liquid levels.
Add salt and pepper. Stir in lemon zest just before serving.
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