Pasta e fagioli (pasta and beans)

Yield: 8 Servings

Measure Ingredient
1 can Great Northern beans; drain reserve liquid (16 oz)* 3 tbsp. olive oil
3 \N Carrots; peeled and diced
2 \N Stalks celery; sliced
1 large Onion; chipped 3 garlic cloves; minced
1 teaspoon Dried oregano leaves
½ teaspoon Dried basil
1 \N Bay leaf
\N \N Salt and pepper 7 fresh tomatoes; cut into large pieces <<OR>>
1 can Tomatoes; cut into large pieces, reserve liquids (28 oz) 8 oz. shell macaroni
\N \N Parmesan cheese; grated

Saute' the carrots, celery, onions and garlic in hot olive oil in a large skillet. Add the oregano, basil, ½ tsp. salt and ¼ tsp. pepper and the bay leaf. Cover and cook over low heat about ½ 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 ¾ cup dried beans; soak and cook according to package directions. Note: Navy or pea beans work equally well.

Posted to MC-Recipe Digest V1 #238 Date: Wed, 09 Oct 1996 12:28:00 EDT From: colorado-pegg@... (peggy g seevers)

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