Pasta Fagioli (Beans & Macaroni)

INGREDIENTS:

3-4 cloves garlic, chopped fine
1 small onion, chopped fine
1/4 cup olive oil
1/2 lb Italian sausage, loose (mild or hot)
1/2 lb ground chuck
1 (28 ounce) can tomato sauce (I use Contadina)
1 can great northern beans, rinsed
1 can navy beans, rinsed
1 can white kidney beans, rinsed
1 can beef broth
1 tablespoon Worcestershire sauce
1/4 cup red wine (not cooking wine)
1 3/4-3 1/2 cups water (sauce should be soupy consistency 1 pound ditalini macaroni Saute garlic, onions, sausage and ground)

DIRECTIONS:

Add tomato sauce, beef broth, worcestershire sauce, red wine and 1 or 2 cans water (should be soupy consistency).
Simmer 1 hour.
Cook ditalini macaroni according to package directions.
When macaroni is just about cooked, rinse all the beans under cold water and put in pot with sauce.
Simmer till heated through.
Add cooked ditalini to sauce and toss to coat.
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Lemon Pasta e Fagioli

INGREDIENTS:

1/2 lb ditalini, half cooked
3 tablespoons olive oil
1/2 onion, minced
4 cloves garlic, minced
1 jalapeno, seeded and minced
1 bell pepper, seeded and diced
1 stalk celery, chopped
1 potato, diced finely
2 cups cannellini beans (1-16 ounce can drained)
1 (28 ounce) can tomatoes with juice
3 tablespoons lemon juice
2 tablespoons parsley, chopped
1 tablespoon fresh rosemary, chopped
salt and pepper

DIRECTIONS:

Heat oil in large pot and saute onions, garlic, peppers,celery, and potato for 5 minutes.
Add beans and tomatoes and cook for 15 minutes.
Crush about a 1/4 cup of the beans to get it to a nice and thick consistencey.
Add lemon juice, parsley, oregano, rosemary and pasta and cook unti pasta is done.
Season with salt and pepper.
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Pasta E Fagiole Soup

INGREDIENTS:

1 tablespoon olive oil
1 cup chopped onion
1 can white kidney beans or Great Northern beans, drained, rinsed
5 small to medium garlic cloves, chopped
2 cans chicken broth, about 3 cups
2/3 cup elbow macaroni, cooked
1 large can (28 ounces) tomatoes
grated cheese, to taste
chopped parsley, to taste
salt and pepper, to taste

DIRECTIONS:

Saute the onion and garlic in olive oil for a minute, just until tender. Chop the tomatoes and place into a slow cooker along with the broth and sauteed onion and garlic. Add the parsley, a little salt, and a dash of pepper.
Cover and cook for about 3 hours on LOW. Add the cooked macaroni and beans; taste and adjust seasonings. Cook for 30 minutes longer on low until hot. Serve with a grated Parmesan cheese if desired.
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