January 2019 Newsletter
Chef Samir & Rachel are now making Cannoli shells in-house!
Filled with honey mascarpone cream, then drizzled with honey & toasted pistachios, the cannoli are on special starting tonight through the weekend.
Come try them before they're gone!
Valentine's Day is Thursday the 14th
Speaking of honey... score points with your honey by planning a date night at Bettola! We'll be offering our regular menu along with some sweet (and savory) specials all weekend.
Don't delay - make a reservation today!
Call 303-750-1580 or email Rachel to reserve your table.
Tuscan White Bean Soup Recipe
Our winter menu includes a new (delicious!) creamy tomato soup - but you can make the Fall Favorite - Tuscan White Bean Soup with Zucchini & Kale - at home!
2 cups Dried Cannelloni Beans
6 cups Water
2 Bay Leaf
1 tsp Dried Oregano
4 oz Butter
1 Leek, thinly sliced
2 cups Zucchini, chopped
1 bunch Kale, cleaned & chopped
2 Tbs Garlic, minced
2 Tbs Olive Oil
1 Leek, sliced
1/4 cup White Wine
Salt & Pepper to taste
Soak beans in water overnight
Drain beans and place in pot with 6 cups of water (or substitute your favorite stock for extra flavor), bay leaves, oregano & butter. Bring to a boil and then lower heat to a simmer. Cook for an hour and a half.
In a separate saute pan, heat 1 Tbs olive oil. Add garlic & sliced leeks. Cook on low heat until leeks are soft. Set aside garlic & leeks, return saute pan to stove.
Saute zucchini and kale with 1 Tbs olive oil. Add white wine and cook over medium heat for 2 minutes.
Add leek mixture and kale mixture to pot with beans. Season with Salt & Pepper to taste.
Top with shredded cheese and serve with crusty bread.
Variations: add ground Italian Sausage or shredded Rotisserie Chicken
to make this vegetarian dish a hearty main course!