"Those who forget the pasta are condemned to reheat it."--Unknown

Mama Spacone's Pasta Fagioli Recipe

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This recipe for Mama Spacone's Pasta Fagioli, by , is from The Taste of Tonawanda, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lisa Spacone
Added: Friday, February 27, 2009


A small onion
3 slices of salt pork (1/2 slices)
4 stalks of celery
3 tsp chopped garlic
2 cans of butter beans
2 cans of cannelloni beans
2 tsp chopped Basil
2 tsp chopped Parsley
3/4 can of diced tomatoes
1 box of chicken broth/stock
1 cup Ditalini pasta cooked and drained
red pepper to taste
romano cheese (I use about 1/3 of one of the smaller plastic containers)

Saute the onion, celery, garlic, basil, parsley, red pepper and salt pork on low flame.
Saute for a little less than 10 min stirring regularly
Add chicken broth, diced tomatoes and beans and romano cheese

Add pasta right before serving or it will soak up a lot of the broth. If it does I usually add a little water or extra chicken broth if I have it.




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