Pasta e Fagiole
Pasta e Fagiole
Pasta e Fagiole
Recipe courtesy of Al Soldano - recipe in use for over 75 years
1 cup Celery chopped fine
1/2 cup Green Pepper chopped fne
1/2 cup Sweet onion chopped fine
1 can Chicken broth
1 can Crushed tomatoes
1 can Canaleoni beans
In fry pan, saute vegetables in olive oil and butter, add 1-2 cloves of
garlic Add all ingredients in to soup pot and simmer about 1 1/2 hours.
Season to taster basil, bay leaves etc. Add 1 hot pepper if so desired.
Also can add hot sauce. Can use crockpot also, use high to get hot and
simmer until beans are tender. Can substitute other beans, I use
Vermont cranberry and calypso Cook pasta el detente, and add just
before serving.
Pasta e Fagiole
(what a person needs for cold winter days!)
Contributed by Gather.com member M E Sloan of Tennessee. More
at
http://www.hankll.gather.com
Turn those winter Blah's into winter Ahhh's.
1 lb lean hamburger
1-1 1/2 cups dry mixed beans
1/4 cup Extra Virgin Olive oil
3 cloves Garlic minced or finely chopped
2 cups finely chopped onion
2 cups finely diced carrots
1 cup chopped celery
5 cans chicken broth (15 oz)
3 Bay leaves
1 Tbsp dried Oregano leaves
1 Tbsp dried Basil leaves, crushed
1 tsp Black pepper, coarsely ground
Salt to taste
2 cans diced tomatoes w/ basil, garlic, oregano
seasoning, roughly chopped in food processor
8 oz. 12 oz. uncooked pasta, small shells or bow ties (anything
decorative and small)
Romano cheese, grated
Soak beans overnight. Cook until tender, and drain. Set aside. Brown the
hamburger and drain. Set aside. Heat oil in large stockpot, adding
garlic, onion, carrot, and celery. Saute briefly until onion and garlic
are sweated. Add 1 can of chicken stock, and simmer for about 10 minutes
or until carrots are tender. Add all other ingredients, except the pasta,
and Romano cheese and bring to a boil. Reduce heat and simmer for 1 hour.
Add dry pasta, and continue to simmer until pasta is just tender, usually
only 2-3 minutes. Remove bay leaves. Add Romano cheese to each bowl and
serve. Serves 8 -12
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