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Pasta e fagiole
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| Artist: |
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| Categories: |
Pastas & Noodles, Soups & Stews, Vegetables |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| 1
| | Slice, (3'' by 2'' by | | | 1/8'') | | | Salt pork | | 2
| tbsp | Virgin olive oil | | 3
| cl | Garlic, minced | | 1
| can | Cannellini, (8-oz) | | | Beans | | 1/4
| cup | Chopped italian parsley | | 6
| cup | Chicken stock | | 1/3
| | To | | 1/2
| cup | Marinara sauce | | 1/4
| cup | Broken dry linguine | | | Cooked al dente | | | Salt and pepper to taste |
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Procedures:
| 1 | Recipe by: little pepina"s In a heavy-bottomed saucepan, saute the salt pork in olive oil over med. heat until lightly browned, about 5 minutes. | | 2 | Add garlic and cook 1 minute, being careful not to burn the garlic. | | 3 | Add the beans, parsley and chicken stock. | | 4 | Simmer for 20 to 30 minutes, until slightly reduced. | | 5 | Add the marinara sauce and cooked linguine and cook for 2 minutes, just to heat through. | | 6 | Season to taste with salt and pepper. | | 7 | Add a lot of pepper to this soup, until you have a catch in your throat when you taste it. | | 8 | Canned marinara sauce is okay for this recipe. | | 9 | We recommend progresso. | | 10 | To make chicken stock, just boil down chicken pieces in water to cover, seasoned with aromatic vegetables. |
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