PASTA E FAGIOLI

Otherwise known as Pasta and Bean Soup, this simple version to the classic Italian recipe tastes just as good. Serves 8

1/4 cup Olive oil 50 mL
1 Large onion, chopped 1
2 Cloves garlic, minced 2
1 Small green pepper, chopped 1
1/2 cup Carrots, chopped 125 mL
1/2 cup Celery, chopped 125 mL
1 (16 oz) can Italian tomatoes (undrained), chopped 1 (450 g) can
1/4 cup Chopped fresh parsley 50 mL
1 tsp Dried basil 5 mL
2 cups Beef stock 500 mL
2 cups Water 500 mL
1 cup Small macaroni elbows or shells 250 mL
1 (16 oz) can Red kidney beans or Romano beans 1 (450 g) can


In large saucepan, heat oil. Add vegetables and cook over medium heat about 10 minutes. Add tomatoes, parsley, basil, beef stock and water. Simmer about 15 minutes. Bring to boil add macaroni and cook until tender. Add beans and simmer a few minutes longer. Add salt and pepper to taste. Serve soup sprinkled with grated Parmesan cheese.

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