Hi everyone! I thought I would send another Pasta Fagioli recipe, which is meatless.
Ingredients 3 (15 ounce) cans cannellini beans, drained and rinsed 1 medium onion, diced 2 stalks celery, diced 2 cloves garlic, peeled, left whole 1/2 cup marinara sauce 2 tablespoons extra virgin olive oil Salt and pepper to taste 7 1/2 cups water 1 1/2 cups Ditalini pasta, or any short cut pasta 4 or 5 fresh basil leaves Directions 1. In a large soup pot over medium heat, sauté onions and celery in olive oil until veggies are soft and translucent, not browned; about five minutes. 2. Add garlic and beans and give it a nice stir. Add the water and tomato sauce; cover and turn heat up to medium-high; cook for 45 minutes. 3. After the 45 minutes uncover, season well with salt and pepper; add the pasta and cook uncovered until pasta is tender, about 10 minutes. 4. Once the pasta is cooked, turn off heat and add a few fresh leaves of basil and serve up! 5. I do think it’s absolutely necessary to have a large chunk of crusty Italian bread to dip in this amazingly delicious soup. Do not even think of eating this with crackers; it Hass to be crusty Italian bread, “it’s the law“! This recipe is taken from Laura in the kitchen You can also see her recipes on YouTube. _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
