Pasta e fagioli 2

Yield: 4 Servings

Measure Ingredient
1 medium Onion, chopped
1 clove Garilc, chopped
2 \N Stalks celery, chopped
2 tablespoons Olive oil
1 \N 16oz. can tomatoes, drained
\N \N And chopped
1 quart Warm water
½ pounds Ditalini macaroni
1 \N 41.5 oz. can of white
\N \N Kidney beans
\N \N Salt & pepper to taste

Saute onions, garlic and celery in olive oil until soft and transparent.

Add tomatoes, salt and water. Bring to a boil and cook approximately 30 - 45 minutes. Add the beans with their liquids. Cover and cook for another 5 minutes. In another pot cook the Ditalini macaroni according to directions.

Drain and cool pasta under running water. Add pasta to each dish of soup as you serve it.

Posted to MC-Recipe Digest V1 #236 Date: Tue, 08 Oct 1996 22:05:31 -0400 From: Bill <gfx4tv@...>

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