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Cindy's Pasta Fazool Recipe

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This recipe for Cindy's Pasta Fazool is from The Secret Ingredient is LOVE, 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:  
1 can chickpeas
1 can roman beans
1 can cannellini beans
1 small can stewed tomatoes
1 (16 oz.) can chicken broth
4 cans of water
2 medium onions, chopped
4 cloves garlic, chopped
1 slice bacon, chopped
4 T. olive oil
¼ lb. Provolone cheese, chunk
2 T. sugar
1 tsp. red wine
1 tsp. salt
½ tsp. black pepper
½ tsp. oregano
½ tsp. basil
1 tsp. balsamic vinegar
½ lb. ditalini pasta
Directions:
Directions:
In a large pot, brown onion and bacon in olive oil. The trick is to cook slowly over low heat to let the flavors develop. Then add garlic, cooking only until it becomes fragrant. DO NOT LET THE GARLIC BROWN. Add beans (with juice), the chicken broth, 4 cans of water and stewed tomatoes. Bring to a boil. Reduce heat and add sugar, wine, salt, pepper, oregano, basil and cheese (whole). Simmer for 2 hours, stirring often to dissolve and blend in the cheese. Add partially cooked pasta; simmer for 10 additional minutes until thickened and pasta is al dente.
Number Of Servings:
Number Of Servings:
8-10
Personal Notes:
Personal Notes:
The PTA of Heim Middle School published a cook book for a fundraiser in the 90's when my boys attended there. My friend Cindy LoVullo included this recipe and it's been a family favorite ever since.

 

 

 

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