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Pasta E Fagioli

deasia's picture
Ingredients
  Dried navy beans 1⁄2 Cup (8 tbs)
  Salt To Taste
  Shell macaroni 1⁄2 Pound
  Olive oil 3 Tablespoon
  Onion 1 Large
  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
  Pepper 1⁄4 Teaspoon
  Chopped parsley 1 Tablespoon
  Grated parmesan cheese 2 Tablespoon
Directions

In a large bowl, combine beans with 6 cups cold water.
Refrigerate overnight.
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.

Recipe Summary

Cuisine: 
European
Course: 
Main Dish
Servings: 
8

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