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Pasta e fagioli (pasta and beans)
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| Artist: |
_ |
| Categories: |
Italian, Pastas & Noodles, Soups & Stews, Western European |
| Yield: |
8 |
| Rating: |
0 |
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Ingredients:
| 1
| can | Great Northern beans, drain | | | - reserve liquid (16 oz)* | | 2
| tbsp | -3 tbsp. olive oil | | 3
| | Carrots, peeled and diced | | 2
| | Stalks celery, sliced | | 1
| large | Onion, chipped | | 2
| | -3 garlic cloves, minced | | 1
| tsp | Dried oregano leaves | | 1/2
| tsp | Dried basil | | 1
| | Bay leaf | | | Salt and pepper | | 6
| | -7 fresh tomatoes, cut into | | | -large pieces <> | | 1
| can | Tomatoes, cut into large | | | -pieces, reserve liquids | | | -(28 oz) | | 7
| oz | -8 oz. shell macaroni | | | Parmesan cheese, grated |
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Procedures:
| 1 | Saute" the carrots, celery, onions and garlic in hot olive oil in a large skillet. | | 2 | Add the oregano, basil, ?tsp. salt and ?tsp. pepper and the bay leaf. | | 3 | Cover and cook over low heat about ?hour. | | 4 | Add half the tomatoes, cover and cook 10-15 minutes. | | 5 | Meanwhile, cook the macari in boiling salted water until just barely tender. | | 6 | Combine the beans, cooked vegetables and macaroni in a large pot. | | 7 | Add water to reserved bean and tomato liquids to equal 1 cup; add to pot with remaining tomatoes. | | 8 | Simmer another 10-15 minutes, stirring occasionally and adding more salt and pepper if necessary. | | 9 | Remove bay leaf before serving with the parmesan cheese. | | 10 | Serves 6-8. | | 11 | *this would equal approximately ?cup dried beans; soak and cook according to package directions. | | 12 | Note: navy or pea beans work equally well. |
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