"Hunger is the best sauce in the world."--Cervantes

Pasta e Fagioli (Pasta and Bean Soup) Recipe

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This recipe for Pasta e Fagioli (Pasta and Bean Soup), by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Maria Colletti (Nonna)
Added: Monday, October 30, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1/2 lb. cooked cannellini beans
1/2 lb. elbow pasta, tubetini or other short pasta
1/2 c. olive oil
3 cloves garlic minced
1 stalk celery diced
1 3/4 c. diced tomatos
2 cups chicken broth
1 tsp. oregano
salt and pepper
Opt. red pepper flakes

Directions:
Directions:
Cook pasta half way. Heat oil in a skillet with garlic, celery and red pepper flakes. Add beans, tomatos, broth, oregano and salt and pepper. Simmer on med heat 5 min. Add the pasta until al dente.

Personal Notes:
Personal Notes:
Nonna also added a can of pork and beans which gave it a sweet and smoky flavor. I stick more to the original. But both are delicious.
Mangia, mangia!

 

 

 

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