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Pasta e Fagioli Recipe

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This recipe for Pasta e Fagioli, by , is from The Morcone-IanzitoFamily Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Michael Ianzito
Added: Sunday, July 8, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1/2 lb. white navy beans
6 c. chicken broth
1/4 c. olive oil
3 cloves garlic
8 oz. favorite marinara sauce
1/4 c. dry red wine
1/2 lb. ditali pasta (or small elbow macaroni)
parmigiano reggiano (grated)

Directions:
Directions:
Combine 6 cups chicken stock, beans, crushed garlic, olive oil in large stock pot. Bring to boil then simmer approximately 1 1/2 hours until beans are tender. Salt and pepper to taste.

In another pot, cook pasta in 2 quarts salted water until al dente. Drain and rinse pasta, reserving 1 cup of liquid.

Combine drained pasta to pot of cooked beans. Add marinara sauce, red wine and liquid from pasta pot. Simmer about 10 minutes-- not too long, or pasta will absorb soup broth.

Ladle into soup bowls and serve with liberal sprinkles of grated cheese and fresh ground pepper.

Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
1 1/2 - 2 hours
Personal Notes:
Personal Notes:
Although this was a favorite at Uncle Louis Ianzito's Christmas Brunch (prepared by one of my Morcone cousins), this is the recipe I've been following for years, adapted from the North End cookbook. It has now become a traditional Christmas Eve dish served up in Atlanta to my visiting family and in-laws.

 

 

 

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