pasta fagioli
 
recipe by : 
serving size : 6 preparation time :0:00 
categories : 
 
amount measure ingredient -- preparation method 
-------- ------------ -------------------------------- 
1-1/4 cup  navy beans -- soaked overnight
7 cup  water
1-1/2 Tbsp  salt
1   bay leaf
2/3 cup  olive oil
3 clove  garlic -- whole
3   carrot -- diced
3 stalk  celery -- diced
1 large  onion -- chopped
2 clove  garlic -- crushed
1-1/2 tsp  oregano
1/2 tsp  basil
1 lb.  tomato -- diced
1 lb.  ditalini or rotini
1 cup  fresh parsley -- chopped
 
drain beans. place into a large soup pot and add water, olive oil, bay 
leaf, salt and 3 whole cloves garlic. bring to a boil, reduce hat and 
simmer until beans are tender, about 1 - 2 hours. remove bay leaf and 
garlic and discard. prepare ditalini according to package directions until 
al dente. heat remaining 3 tablespoons olive oil in a large skillet and 
add carrots, celery and onion. saute until just tender. add crushed 
garlic, oregano, basil salt and pepper, stirring to combine. reduce heat 
to low and simmer 30 minutes. add tomatoes and cook another 10 minutes. 
combine vegetable mixture with beans and mix well to combine. serve 
over 
cooked ditalini. 
 
serving ideas : serve with plenty of parmesan or romano cheese. 
 
 
* exported from mastercook * 
 
 
(ID: 75440) Mirror: rec.food.recipes: Sun, Nov 21, 2004


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