Pasta e Fagioli
|Dried navy beans||1⁄2 Cup (8 tbs)|
|Shell macaroni||1⁄2 Pound|
|Olive oil||3 Tablespoon|
|Sliced carrot||2 Cup (32 tbs)|
|Chopped celery||1 Cup (16 tbs)|
|Garlic||1 Clove (5 gm)|
|Peeled tomato||1 Pound|
|Dried sage||1 Teaspoon|
|Dried oregano||1⁄2 Teaspoon|
|Chopped parsley||1 Tablespoon|
|Grated parmesan cheese||2 Tablespoon|
In a large bowl, combine beans with 6 cups cold water.
Next day, turn beans and water into 6-quart kettle.
Add 1-1/2 teaspoons salt.
Bring to boiling; reduce heat, and simmer, covered, about 3 hours, or until beans are tender.
Stir several times during cooking.
Drain, reserving liquid (there will be about 2-1/2 cups).
Cook macaroni following the label directions.
Meanwhile, in hot oil in large skillet, saute onion, carrot, celery, and garlic, covered, until soft—about 20 minutes.
Do not brown.
Add toma- to, sage, oregano, 1/2 teaspoon salt, and the pepper.
Cover; cook, over medium heat, 15 minutes.
In large saucepan or kettle, combine beans, macaroni, and sauteed vegetables.
Add 1-1/2 cups reserved bean liquid.
Bring to boiling; cover; simmer 35 to 40 minutes, stirring several times and adding more bean liquid if needed.
Add salt and pepper if needed.
Turn into attractive serving dish or casserole.
Sprinkle with chopped parsley and grated Parmesan cheese.
Makes 8 servings.