Pasta e Fagioli
|1 poundgreat northern white beans; picked over|
|1 cupflat-leaf parsley|
|6 clovesgarlic; chopped|
|4-5 basil leaves; chopped (or 1 tsp dried)|
|2 tspfennel seeds|
|1 tspcrushed red pepper flakes|
|1 bay leaf|
|1/3 cupolive oil|
|1 28-oz canwhole tomatoes in juice; crushed with your hands|
|salt to taste|
|1 tspblack pepper|
|1/2 poundpasta (ditalini, tubetini, little shells)|
Pasta e Fagioli Preparation
1. Put the water, beans, parsley, garlic, basil, fennel seeds, red pepper flakes, and bay leaf in a large covered pot. Bring to boil.
2. Lower the heat to medium and cook uncovered for 1 hour, stirring every 10 minutes or so.
3. Add the olive oil and tomatoes. Continue cooking, stirring frequently, for another 1.5 hours, until the beans are soft and the broth is thick.
4. Add salt and pepper. Stir in the pasta and continue cooking for 1 minute. Taste for seasoning.
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