Ave-Maria, Mushroom, and White Bean Stew

Name: Ave-Maria, Mushroom, and White Bean Stew
Yield: 4
Ingredients: 200 g of Ave-Maria pasta; 1 can of imported white beans (borlotti); 1 liter of beef broth; 4 tablespoons of rehydrated and chopped porcini mushrooms (reserve the mushroom liquid); 4 tablespoons of tomato puree (seedless, chopped); 1 tablespoon of minced garlic; 1 tablespoon of chopped fresh parsley; 1 tablespoon of grated carrot; 1 tablespoon of finely chopped onion; 1/2 cup of dry white wine; olive oil, salt, and pepper to taste

1
200 g of Ave-Maria pasta
2
1 can of imported white beans (borlotti)
3
1 liter of beef broth
4
4 tablespoons of rehydrated and chopped porcini mushrooms (reserve the mushroom liquid)
5
4 tablespoons of tomato puree (seedless, chopped)
6
1 tablespoon of minced garlic
7
1 tablespoon of chopped fresh parsley
8
1 tablespoon of grated carrot
9
1 tablespoon of finely chopped onion
10
1/2 cup of dry white wine
11
olive oil, salt, and pepper to taste

Ingredients

1
200 g of Ave-Maria pasta
2
1 can of imported white beans (borlotti)
3
1 liter of beef broth
4
4 tablespoons of rehydrated and chopped porcini mushrooms (reserve the mushroom liquid)
5
4 tablespoons of tomato puree (seedless, chopped)
6
1 tablespoon of minced garlic
7
1 tablespoon of chopped fresh parsley
8
1 tablespoon of grated carrot
9
1 tablespoon of finely chopped onion
10
1/2 cup of dry white wine
11
olive oil, salt, and pepper to taste

Directions

1
In a large pot, heat the olive oil, sauté the garlic, add the parsley, onion, and carrot, and let it simmer
2
Add the mushrooms and then pour in the white wine
3
Let it evaporate, then stir in the tomato puree and let the pot simmer for a few more minutes over low heat
4
Add the beef broth and some of the mushroom liquid
5
Let it reduce, then cook the pasta to al dente in this broth
6
Add the white beans and serve hot, garnished with chopped fresh parsley.