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Pasta Fagioli (Pasta Fazool)
Beans and Macaroni |
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1 large onion - diced
3 cloves garlic - sliced thin
1 carrot grated
1 stalk celery - diced small
2 large cans Cannellini beans
l small can Chick peas
salt and pepper to taste
dash of oregano
1 cup of Ditalini macaroni (or very small shells, or elbows)
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Saute the garlic, onion, celery, carrot, oregano, salt and pepper together until soft and flavors blend (about 10 minutes on low heat)
Add the cannellini beans and the liquid from the cans.
Crush the Chick peas the add them to the bean mixture as this will make the dish tastier and thicker.
Add a large glass of water.
Cook macaroni separately. When cooked, add to the beans and that's it.
You may also add a head of escarole which has been washed and cut into bite size pieces about 15 minutes before serving.
This is a very healthy, easy meal.
A green salad and a loaf of Italian bread completes this meal.
Note:
You may vary this by using different beans together. I sometimes use l can of kidney, l can of cannellini, l can of chick beans. When I mix the beans I add l small can of Del Monte sauce. Enjoy!
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Preparation Time: 15 minutes |
Serves: many |
| Recipe Origin: United States |
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Submitted by: |
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Betty
New Jersey
United States |
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| This recipe has been viewed 19709 times. |
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