Breaking News Bar
posted: 1/2/2013 4:51 PM

Easy Pasta Fagioli

hello
Success - Article sent! close
 

cup finely chopped onion

1 garlic clove

Order Reprint Print Article
 
Interested in reusing this article?
Custom reprints are a powerful and strategic way to share your article with customers, employees and prospects.
The YGS Group provides digital and printed reprint services for Daily Herald. Complete the form to the right and a reprint consultant will contact you to discuss how you can reuse this article.
Need more information about reprints? Visit our Reprints Section for more details.

Contact information ( * required )

Success - request sent close

cup olive oil

3 cans (14.5 ounces each) stewed tomatoes

2 cans (14 ounces) reduced sodium chicken broth

cup chopped Italian leaf parsley

Dried basil and oregano (about 1 teaspoon each)

Salt and black pepper to taste

4 cans (15 ounces each) cannellini beans drained and rinsed (or Great Northern beans)

pound ditalini pasta

In a large pot, saute onion in the olive oil. Add the garlic and cook until soft. Add the tomatoes, chicken broth, parsley, pepper, basil and oregano. (If desired, lightly mash the tomatoes before adding them.)

After bringing it to a boil, add the beans. Bring to a boil, lower the heat and simmer 30 minutes.

In the meantime, boil water for the pasta. Cook the pasta and drain, reserving 2 cups of the pasta water. Add the pasta to the soup along with the pasta water.

Serve with freshly grated Romano cheese along with crusty Italian bread.

Serves eight (1 cup servings).

"101 Foods That Could Save Your Life" by David Grotto (Bantam Press, 2008)

Share this page
Comments ()
Guidelines: Keep it civil and on topic; no profanity, vulgarity, slurs or personal attacks. People who harass others or joke about tragedies will be blocked. If a comment violates these standards or our terms of service, click the X in the upper right corner of the comment box. To find our more, read our FAQ.
    help here