Pasta e Fagioli Recipe

  Italian Soup

1/2 lb navy beans
6 cups chicken broth
2 garlic cloves, minced
1/4 c olive oil
salt and pepper
1 clove garlic, minced
pinch basil
pinch mint
3 T olive oil
1 8 oz can tomatoes
salt and pepper
1/2 lb cooked elbow macaroni
freshly grated Parmesan cheese

Wash beans. Add to chicken broth in large pot. Add garlic, oil and salt. Cook until beans are tender.

Saute garlic and seasonings in olive oil over low heat until golden brown. Add tomatoes and a pinch more of each seasoning. Add salt and pepper to taste. Simmer, uncovered, on low heat, for 10 minutes.

When beans are tender, add drained pasta and tomato sauce to pot. Simmer 10-15 minutes. Ladle into large soup bowls and sprinkle with Parmesan cheese. Serve immediately or pasta will absorb the liquid.
I'm not Italian, but this has become my favorite comfort food!

Pasta e Fagioli

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