Pasta e fagioli***
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| - G. Granaroli XBRG76A MM:MK VMXV03A | ||
| 1 | large | Onion chopped |
| 1 | Stalk celery chopped | |
| 1 | Carrot chopped | |
| 2 | tablespoons | Butter |
| 2 | tablespoons | Olive oil |
| 2 | Cloves garlic chopped | |
| 1 | teaspoon | Rosemary in a sack (use a coffee filter cut down and tied tightly with thread) |
| 1 | large | Bouillion cube |
| 1½ | quart | Water |
| 1 | pounds | Navy beans |
| 6 | ounces | Tomato sauce |
| Salt and pepper to taste | ||
| 6 | To 8 oz ditalini pasta | |
Directions
Melt butter in olive oil. Saute vegetables until golden. Add rest of ingredients and bring to boil. Lower to simmer and cook until beans are tender. When the beans are just soft, add 6 to 8 oz of ditalini according to how thick you want it and cook til tender. Serve hot with grated cheese on the side.