walker did most of the work because i was busy having a nervous breakdown.
we make this pretty often, like once a month? it makes a ton of food, 1 lb of pasta and 2 cans of beans. we halved it because it's really hard to get through all the leftovers. i usually make enough of the processed, sauteed vegetable mix for a full recipe and freeze half, so it takes way less time the next time we make it.
i like it with cavatelli because they're already the same shape as the cannellini beans and i think it's funny that way, but we can't find them at central market since moving back to austin.
also the garlic-rosemary oil at the end is basically a tadka
recipe: smitten kitchen, basically unmodified.