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Pasta Fagioli Recipe

   
 

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     Pasta Fagioli

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   5

Ingredients
1 tbs. olive oil
1/2 onion
3 cloves garlic, chopped
1 celery stalk, chopped
1 carrot, finely chopped
1 15 oz. can cannellini beans
15 oz. can tomato cause or crushed tomatoes
1 large bay leaf
1 tbs. basil
 
1 tbs. parsley
1 tsp. oregano
2 (14 oz. each) cans fat free chicken broth (or vegetable broth for vegetarians)
2 cups water
Salt and pepper to taste
1 1/2 cups (6 oz.) dry Ditalini pasta or other small pasta
Grated Parmigiano or Romano (optional)

Instructions
In a deep pot, saute onion and garlic in olive oil over medium heat.
Blend the can of beans with one can water in electric blender until almost smooth.
Add blended beans to pan then add the can of tomato sauce, celery, carrots, chicken broth, basil, bay leaf, parsley, oregano, salt and pepper. Add 1 cup water and bring to a slow boil. Let simmer for 20 minutes stirring occasionally. Add pasta and cook uncovered until pasta is al dente, according to pasta directions.
Ladle soup into bowls and top with grated cheese.


Originally Submitted
3/9/2011





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