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Title: Pasta E Fagioli (Pasta and Beans)
Categories: Soups, Pasta, Italian
Yield: 8 Servings
1 cn Great Northern beans; drain
- reserve liquid (16 oz)*
2 tb -3 tbsp. olive oil
3 Carrots; peeled and diced
2 Stalks celery; sliced
1 lg Onion; chipped
2 -3 garlic cloves; minced
1 ts Dried oregano leaves
1/2 ts Dried basil
1 Bay leaf
Salt and pepper
6 -7 fresh tomatoes; cut into
-large pieces <<OR>>
1 cn Tomatoes; cut into large
-pieces, reserve liquids
-(28 oz)
7 oz -8 oz. shell macaroni
Parmesan cheese; grated
Saute' the carrots, celery, onions and garlic in hot
olive oil in a large skillet. Add the oregano, basil,
1/2 tsp. salt and 1/4 tsp. pepper and the bay leaf.
Cover and cook over low heat about 1/2 hour. Add half
the tomatoes, cover and cook 10-15 minutes. Meanwhile,
cook the macari in boiling salted water until just
barely tender. Combine the beans, cooked vegetables
and macaroni in a large pot. Add water to reserved
bean and tomato liquids to equal 1 cup; add to pot
with remaining tomatoes. Simmer another 10-15 minutes,
stirring occasionally and adding more salt and pepper
if necessary. Remove bay leaf before serving with the
Parmesan cheese. Serves 6-8.
*This would equal approximately 3/4 cup dried beans;
soak and cook according to package directions. Note:
Navy or pea beans work equally well.
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