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| Home -> [Italian, Pastas & Noodles, Vegetables, Vegetarian, Western European] -> [Pasta fagiole Recipe] |
Pasta fagiole
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| Artist: |
_ |
Yield: |
8 |
| Categories: |
Italian, Pastas & Noodles, Vegetables, Vegetarian, Western European |
Rating: |
0 |
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Ingredients:
| 1
| lbs | Ditallini pasta, (salad | | | -macaroni) | | 1/4
| cup | Olive oil | | 1
| cl | Garlic, minced | | 2
| large | Green peppers, chopped | | 1
| cup | Onions, chopped | | 1
| cup | Celery, chopped | | 1/2
| tsp | Salt, (optional) | | 1
| tsp | Black pepper | | | Sprinkle of parsley | | 1
| | 28 oz. can tomato puree | | 1
| can | Water, use puree can | | 2
| can | Cannelini beans, (white - | | | -med. size c | | | Salt to taste, (optional) |
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Procedures:
| 1 | Recipe by: pamram@bev.net | | 2 | While pasta is cooking, heat oil in a large saucepan. | | 3 | Add garlic, green pepper, onion and celery. | | 4 | Saute until soft or tender. | | 5 | Add puree with 1 can water, then add seasoning. | | 6 | Cook on low for ?hour. | | 7 | Add beans and stir. | | 8 | Drain pasta in a colander and add bean mixture. | | 9 | Toss well. |
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