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"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

PASTA FAGIOLI FLORENTINE Recipe

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This recipe for PASTA FAGIOLI FLORENTINE is from COOKING AND BAKING WITH ROSE, ROSIE, ROSA, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Olive oil
1 clove garlic, minced
1/2 onion, diced
1 stalk celery, diced
15 oz. can dark red kidney beans (or bean of choice)
8 oz. can tomato sauce
4 cups water
1 cup ditalini pasta (or small pasta of choice)
Fresh spinach, or escarole, or outer green romaine
Salt & Pepper
Grated Parmesan cheese
Directions:
Directions:
Cook spinach or your choice of greens in boiling water for a few minutes until tender, drain, cut up and set aside.
Mince garlic and cut the onion and celery into tiny diced pieces.
Over medium heat, pour enough olive oil to cover the bottom of a medium stockpot.
Add garlic, onion, and celery and cook until tender.
Add can of beans with their juice, tomato sauce, and water then simmer for 5 minutes.
Add the ditalini, salt & pepper and continue to simmer until the pasta is al dente or cooked to you taste.
Add cooked spinach or greens to soup and heat thoroughly.
Serve in soup bowls, drizzle with olive oil and then top with grated parmesan cheese.
Serves 4

 

 

 

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