"The belly rules the mind."--Spanish Proverb

Pasta Fagiola Soup Recipe

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This recipe for Pasta Fagiola Soup, by , is from Salem United Methodist Church Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Menton, Emmie
Added: Monday, August 14, 2006

Category:
Category:

Ingredients:  
Ingredients:  
8-9 cloves garlic - finely chopped
7-8 stalks celery - finely chopped
7-8 carrots - cut up
1 onion - chopped
4 tomatoes - cut up
6 cups chicken broth
1 lg can peeled tomatoes
1 (1 lb) box donetelli pasta - cooked
3-4 cans of beans
olive oil
basil
salt
pepper

Directions:
Directions:
Individually saute the garlic, celery, carrots and onions in olive oil. (Vegetables should still be firm.) In a large soup pot combine tomatoes with vegetables, add the chicken broth. Stir in the beans and pasta. Add basil, salt and pepper to taste. Let simmer until time to eat.

Personal Notes:
Personal Notes:
Use whatever beans you like - red kidney, white kidney, fava, black, chili navy etc.

 

 

 

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