"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich

Pasta E Fagioli Recipe

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This recipe for Pasta E Fagioli, by , is from From My Kitchen To Yours, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Thursday, March 6, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 medium onion, chopped
1 Tbsp. olive oil
1 stalk celery, chopped fine
1 small carrot, chopped fine
1 can diced tomatoes
4 cups vegetable or chicken stock, more if needed
2 cans (14 oz.) kidney beans, rinsed
Box (8 oz.) small pasta
Salt
Pepper
Parmesan cheese

Directions:
Directions:
Fry onion in olive oil until golden. Add celery, carrot, tomato, stock and beans, bring to a boil and let simmer gently for 30 minutes. (Take 1 cup of the beans from the can and blend or mash it, then add to pot.) Add the pasta and cook another 15 minutes or until the pasta is cooked. Add salt and pepper to taste. Serve in bowls sprinkled with Parmesan cheese.

Personal Notes:
Personal Notes:
A great Italian soup simplified. Delicious and nutritious.

 

 

 

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