 |
Pasta e Fagiole (Macaroni & Cannellini Bean Soup)
 Print Version |
 Email To A Friend
Ingredients (use vegan versions):
- 6 tablespoon olive oil
- 2 cloves of garlic, crushed
- 1 lb ripe plum tomatoes, peeled, seeded & chopped - OR
- 1 can 16 oz. plum tomatoes
- 1 1/2 teaspoon minced rosemary or 3/4 teaspoon dried rosemary
- 1 can cannellini beans, rinsed
- 4 oz. (1 cup) ditalini or elbow macaroni
- salt and pepper
- 1 quart (4 cups) water
Directions:
Heat the oil in a large pot, then add garlic.
When garlic is lightly browned, add tomatoes and
rosemary. Let simmer 5 minutes. Add beans and
the water. Simmer for 10 minutes. Puree half of
the soup in a food processor/blender, then return
to pot. Add pasta and 2 tsp or less of salt.
Simmer until cooked. Let cool somewhat to blend
flavors.
Prep time varies, depending on whether you peel,
seed and chop the tomatoes yourself or use canned.
Serves: ~6
Preparation time: varies
Print |
Back to Vegetarian & Vegetable Recipes |
Back to Main Recipe Page
|
