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Pasta e fagioli (Pasta and Beans) Recipe

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

Gil and Jeanne Slater
Added: Friday, November 17, 2006


1 onion
1 stalk celery
1 carrot
2 tbs butter
1 tb olive oil
1 garlic clove
3 rosemary sprigs (fresh)
1 beef stock cube
1 lb shelled beans (canned are fine)
3 tomatoes (canned are fine) (12 oz Italian Style, chopped)
1 cup water

Finely chop the onion, celery and peeled carrot, and sweat
them in heated butter and oil along with a clove of garlic
and a few Rosemary leaves.

When the vegetables are browned, add 1 cup hot water,
crumbled stock cube and the shelled beans. Bring back to a
boil, add the tomatoes (broken up with a fork), salt , pepper
and a sprig of rosemary tied with a thread so that it can be

Cook slowly until the beans and tomatoes are very tender.
Using an immersion blender, blend the mix until it is a very
thick mixture with no large lumps.

When ready to serve, cook small sized pasta of your
choice to al dente. Serve by combining the amount of
pasta you like with soup... Garnish with a splash of
olive oil and enjoy.

Number Of Servings:
Number Of Servings:
4 to 6
Preparation Time:
Preparation Time:
1 1/2 hours
Personal Notes:
Personal Notes:
I use canned chopped Italian Style
tomatoes. (12 to 14 ounces).We normally make a lot
at one time and freeze some.. For that reason we don't
add the pasta to the pot, it tends to disintegrate
and make the soup very thick on reheating.




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