Pasta E Fagioli (Pasta and Beans)

1 review, 5 star(s). 100% would make again

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7 oz shell macaroni; (up to 8-oz)
1 cn Great Northern beans; drain
1/2 ts Dried basil
1 cn Tomatoes; cut into large chunks
1 ts Dried oregano leaves
6 fresh tomatoes; cut, (up to 7)
3 Carrots; peeled and diced
1 lg Onion; chipped
2 cloves garlic; (up to 3), minced
1 Bay leaf
Parmesan cheese; grated
2 tb olive oil; (up to 3 tb)
2 Stalks celery; sliced
Salt and pepper

Original recipe makes 8



Saute the carrots, celery, onions and garlic in hot olive oil in a large skillet. Add the oregano, basil, 1/2 tsp. salt and 1/4 tsp. pepper and the bay leaf. Cover and cook over low heat about 1/2 hour. Add half the tomatoes, cover and cook 10-15 minutes. Meanwhile, cook the macari in boiling salted water until just barely tender. Combine the beans, cooked vegetables and macaroni in a large pot. Add water to reserved bean and tomato liquids to equal 1 cup; add to pot with remaining tomatoes. Simmer another 10-15 minutes, stirring occasionally and adding more salt and pepper if necessary. Remove bay leaf before serving with the Parmesan cheese. Serves 6-8. *This would equal approximately 3/4 cup dried beans; soak and cook according to package directions. Note: Navy or pea beans work equally well. Posted to MC-Recipe Digest V1 #238 Date: Wed, 09 Oct 1996 12:28:00 EDT From: (peggy g seevers)

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I used half a teaspoon less of the oregano and added 1 lb. of cooked lean ground beef (chuck) to my recipe. I also used the shell pasta noodles instead of macaroni. My family loved it. I would definitely make again.
webtexan 10y ago

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