|
|
|
||||||||
Pasta E Fagioli
- 1 lb. dried Navy beans (yes you can substitute bean of your choice)
- 1 tbl. Olive oil
- 1 onion chopped
- ½ c. sliced carrot
- ½ c. celery chopped
- 4 cloves garlic crushed
- 1 can (28-oz) crushed tomatoes
- 9 c. water
- 3 chicken bouillon cubes
- ¼ tea. Crushed red pepper
- 1 bay leaf
- 1 tea.salt
- 3 tea. Italian seasoning
- 4 more cloves of garlic crushed
- 1 c. uncooked elbow macaroni
- ¼ tea. Black pepper
- 1 c. fresh grated Parmesan cheese
Sort & wash beans, place in large heavy pot. Cover with water to 2 inches above beans, bring to boil and cook for 5-min. Remove beans from heat let stand for 1 hour covered. Drain beans in colander.
Heat oil in pot over med. heat. Add onion, carrot, and celery and sauté 5 min. or until tender. Add 4 cloves garlic, cook 1 more min. Add tomatoes and bring to boil. Cover and reduce heat. Simmer for 10 min. stirring occasionally. Add beans, water, bouillon, red pepper, and bay leaf, and bring to boil. Cover and reduce heat, simmer for about 2 hours. Add salt, Italian seasoning and 4 more cloves of garlic and simmer another 20 min. until beans are tender. Take out bay leaf.
With a wooden spoon smash some of the beans against the side of pot and stir, this will thicken soup.
Add macaroni cook about 7 min. until pasta is done. Remove from heat add in black pepper and serve. Top off soup with Parmesan cheese and a side of crusty Italian bread. And maybe a little Vino :{D