Pasta Fagiole

[Guest guest]

That Baked Penne recipe I sent yesterday SHOULD'VE required only 1/2 cup red

wine, not 12, as someone kindly pointed out.

 

 

* Exported from MasterCook *

 

Pasta Fagiole

 

Recipe By :Robin Robertson

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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2 tablespoons olive oil

1 onion -- minced

1 large garlic clove -- minced

1 6 oz can tomato paste

salt and freshly ground black pepper

1/4 teaspoon dried oregano

1 bay leaf

6 cups vegetable stock or water

3 cups cooked light red or white kidney beans -- rinsed and

drained

8 ounces elbow macaroni

freshly grated Parmesan or soy Parmesan

cheese

 

Heat the oil in a large pot over medium heat. Add the onion and cook for 5 to 7

minutes or until soft. Add the garlic and cook 1 minute. Reduce heat to low

and blend in the tomato paste. Add the oregano, bay leaf, stock, and salt and

pepper to taste, and simmer over low heat for about 30 minutes. Stir in the

beans. Meanwhile, cook the macaroni in a large pot of salted boiling water,

stirring occasionally, until it is just al dente, about 6 to 8 minutes. When

the pasta is cooked, drain it and stir it into the bean mixture. Simmer gently

for 10 minutes to blend the flavors. Ladle the soup into bowls, passing a bowl

of grated cheese at the table.

 

Other Pasta Choices: small shells, radiatore

 

Source:

" Pasta For All Seasons "

Copyright:

" 2000 by Robin Robertson "

 

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Per Serving (excluding unknown items): 211 Calories; 5g Fat (22.2% calories from

fat); 6g Protein; 36g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 227mg

Sodium. Exchanges: 2 Grain(Starch); 1 1/2 Vegetable; 1 Fat.

 

NOTES : Serves 6 to 8. Nearly every Friday when I was a child, I'd come home

from school to find a pot of " pasta fazool " simmering on the stove. To this

day, whenever I make this popular pasta and bean soup, a flood of memories come

rushing back.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0