Pasta & Fagioli

INGREDIENTS:

1/4 c. oil
6 garlic cloves, crushed
1 c. onion, chopped
2 lg. cans Italian tomatoes (break up tomatoes with hands), undrained
1 tsp. salt
1/4 tsp. pepper
1/2 tsp. oregano
2 tbsp. parsley, chopped
1/2 pkg. (7 or 8 oz.) macaroni
1 can (15 oz.) cannelloni beans, undrained

DIRECTIONS:

Saute oil and onion and add garlic. Add tomatoes and seasoning and simmer 30 minutes covered. Cook macaroni and drain. Add beans and macaroni. Serve with Parmesan cheese.

Pasta E Fagioli

INGREDIENTS:

2 large cans (1 lb. 12 oz) diced Italian tomatoes with olive oil, oregano and garlic
2-3 tablespoons extra virgin olive oil
2-3 garlic cloves
1 carton chicken broth
1 can cannellini beans, drain and rinsed
1 box ditalini pasta
1 cup red or white wine (optional)
good grated cheese

DIRECTIONS:

Sauté diced garlic in 2-3 tablespoons of extra virgin olive oil until golden.

Add the tomatoes with liquid, broth and wine; simmer for 30-45 minutes.

Add spices (basil, and thyme, oregano) to taste. If the consistency becomes too thick, add more broth or water as desired.

After it has simmered 30 to 45 minutes, add the beans and 3/4 box of the pasta (less if you want more of a soup consistency).

Cover and remove from heat. Soup will thicken from the starch in the beans and macaroni. Stir a few times and keep covered until the pasta is cooked.

Serve with lots of grated cheese on top.

You can make a large pot and serve hot, then leave the pot on the stove and can be served at room temperature – it gets more delicious as the day goes on and the next day.

Serve with garlic bread and a green salad and plenty of extra grated cheese on the table.

Pasta Fagioli

INGREDIENTS:

1/2 c. chopped onion
1 clove minced garlic
2 tbsp. butter
5 c. water
3 1/2 c. (28 oz. can) tomato sauce
2 c. (about 1/2 lb.) cooked, cubed ham, sausage or hamburger (optional)
2 (15 oz.) cans (3 c.) Great Northern beans, undrained
1 tsp. chopped parsley
1 tsp. salt
1/4 tsp. pepper
1 3/4 c. (8 oz.) ditalini, sm. shell or elbow pasta, uncooked

DIRECTIONS:

Saute onion, garlic and meat in butter in a 6-quart saucepan until onion is tender, but not brown. Stir in water, tomato sauce, beans, parsley, salt and pepper; heat to boiling. Reduce heat and simmer 10 minutes to blend flavors.

Meanwhile, cook pasta according to package directions; drain. Stir drained pasta into soup. Serve with grated cheese and fresh Italian bread. 6-8 servings.

VARIATION: Saute 1 head of escarole in olive oil and chopped garlic cloves. Add to Pasta Fagioli.