Pasta e fagioli 2
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | medium | Onion, chopped |
| 1 | clove | Garilc, chopped |
| 2 | Stalks celery, chopped | |
| 2 | tablespoons | Olive oil |
| 1 | 16oz. can tomatoes, drained | |
| And chopped | ||
| 1 | quart | Warm water |
| ½ | pounds | Ditalini macaroni |
| 1 | 41.5 oz. can of white | |
| Kidney beans | ||
| Salt & pepper to taste | ||
Directions
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@...>