Quick pasta fagioli

Yield: 4 Servings

Measure Ingredient
2 Cloves garlic; halves
2 tablespoons Olive oil
1 large Carrot; pared and coarsely chopped
1 large Onion; coarsely chopped
1 teaspoon Leaf rosemary; crumbled
4 tablespoons Tomato paste
3 cans (20 oz. each) white kidney beans; undrained
46 ounces (6 c.) chicken broth
6 ounces Small pasta such as ditali elbows
2 tablespoons Red wine vinegar
5 minutes.

Saute garlic in oil in Dutch oven. When garlic browned (about 10 minutes discard). Add chopped carrot and onion saute until they begin to color 3 to Add rosemary and tomato paste. Add beans with their liquid, and chicken broth. Simmer, uncovered, 2 minutes. Add pasta, stirring to distribute ingredients evenly. Cover and simmer, stirring occasionally for 8 minutes or until pasta is al dente (firm). Remove from heat. Let stand, covered, 10 minutes. Add salt if necessary. Stir vinegar into soup.

Combine: ½ cup grated Parmesan cheese and ¼ cup finely chopped parsley.

Sprinkle over top of soup.

busted by sooz

Recipe by: Key Gourmet

Posted to recipelu-digest by James and Susan Kirkland <kirkland@...> on Mar 07, 1998

Similar recipes