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Pasta Fagioli(Italian Bean and Pasta Soup) Recipe

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This recipe for Pasta Fagioli(Italian Bean and Pasta Soup), by , is from Forever Fine, 2009 Breast Cancer 3-Day Cook Book, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Tuesday, January 13, 2009


1 to 2 tbsp. olive oil
1 clove garlic, minced
1 large onion, chopped
1 large can (approx. 28 ounces) tomatoes, broken up
1 can (8 ounces) tomato sauce
1 tsp. salt
1/4 tsp. pepper
1/2 tsp. dried leaf basil, crumbled
2 tbsp. freshly chopped parsley
2 c. cooked small shell or elbow macaroni
1 can (15 ounces) kidney beans, undrained
grated Parmesan cheese

Heat olive oil in a heavy kettle or 5-quart Dutch oven; sauté onion and garlic until onion is tender and golden, about 5 minutes.

Add tomatoes, tomato sauce, salt, pepper, oregano and parsley. Bring to a boil. Reduce heat, cover, and simmer for 25 minutes.
Add cooked macaroni and beans to the tomato mixture, stirring well. Simmer for 5 minutes, or until thoroughly heated. Serve in bowls with a sprinkling of fresh Parmesan cheese, or serve Parmesan cheese on the side.

Serves 4 to 6.

Personal Notes:
Personal Notes:
Serve with Italian Artisan Bread.

Prep Time: 35 minutes




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