Pasta e fagioli (pasta & beans)
Pasta Beans Soups Italian
Last updated 6/12/2012 12:48:35 AM. Recipe ID 9698. Report a problem with this recipe.
Title: Pasta e fagioli (pasta & 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 <>
1 cn Tomatoes; cut into large
-pieces, reserve liquids
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
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