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Pasta Fagioli (pasta with Beans)
16 oz Ditalini; uncooked
28 oz Crushed tomatoes; large can
30 oz Cannellini beans; 2 15 oz cans
15 oz Butter beans; 1 can
15 oz Garbanzo beans, canned; 1 can
1/4 c Parsley
1/2 ts Ground black pepper
2 c Garlic; finely chopped
1 md Onion
Cook macaroni, al dente (it will cook further in soup), drain, reserve water. In heavy guage sauce pot or Dutch oven, cook onion and garlic until transparent in olive oil. Add tomatoes, beans, parsley and pepper. Bring to a boil over medium heat. Lower heat, add macaroni, simmer and stir frequently for about 20 minutes. Use reserved macaroni water, if necessary, to prevent sticking if too thick. Serve with grated Parmesan or Romano cheese.