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Jinnyboom
Posted September 05, 2005 12:33 PM
I make this many times during the fall and winter or just anytime I want a great soup !!
Pasta Fagioli
Courtesty Family Circle
2/12/02
2 Tbsp. olive oil
1 small onion, chopped
1 rib celery, chopped with leaves
2 cloves garlic, thinly sliced (I use jarred)
1 can (28 oz) crushed tomatoes
1 tsp. dried basil
1/2 tsp. dried oregano
1 tsp. salt
1/4 tsp. red pepper flakes
2 cans (15 oz each) canneloni beans, rinsed and drained
1 pound ditalini (cooked; reserve 1 cup cooking liquid)
1. Heat oil in large pot. Add onion and celery and cook over low heat until softened (about 7 minutes). Add garlic, cook one minute.
2. Stir in tomatoes, basil, oregano, salt, pepper flakes and beans. Bring to a boil. Lower heat; simmer covered for 20 minutes.
3. Add cooked pasta an reserved cooking liquid as mixture should be 'soupy'.
Top with Parmesan cheese if desired. 6 servings.
Posted September 05, 2005 12:33 PM
I make this many times during the fall and winter or just anytime I want a great soup !!
Pasta Fagioli
Courtesty Family Circle
2/12/02
2 Tbsp. olive oil
1 small onion, chopped
1 rib celery, chopped with leaves
2 cloves garlic, thinly sliced (I use jarred)
1 can (28 oz) crushed tomatoes
1 tsp. dried basil
1/2 tsp. dried oregano
1 tsp. salt
1/4 tsp. red pepper flakes
2 cans (15 oz each) canneloni beans, rinsed and drained
1 pound ditalini (cooked; reserve 1 cup cooking liquid)
1. Heat oil in large pot. Add onion and celery and cook over low heat until softened (about 7 minutes). Add garlic, cook one minute.
2. Stir in tomatoes, basil, oregano, salt, pepper flakes and beans. Bring to a boil. Lower heat; simmer covered for 20 minutes.
3. Add cooked pasta an reserved cooking liquid as mixture should be 'soupy'.
Top with Parmesan cheese if desired. 6 servings.