 |
Quick Pasta Fagioli
 Print Version |
 Email To A Friend
2 cloves garlic
2 tbl. olive oil
1 lg. carrot, pared and coarsely chopped
1 lg. onion, coarsely chopped
1 tsp. leaf rosemary, crumbled
4 tbl. tomato paste
3 cans (20 oz. each) white kidney beans, undrained
46 oz. (6 cups) chicken broth
6 oz. small pasta such as ditali elbows or small shells
2 tbl. red wine vinegar
Saute, chopped carrot, garlic and onion in oil in a fry pan until they begin to color 3 to 5 minutes. Add rosemary and tomato paste. Add beans with their liquid, and chicken broth. Simmer, uncovered, 2 minutes. Add pasta, stirring to distribute ingredients evenly. Cover and simmer, stirring occasionally for 8 minutes or until pasta is al dente (firm). Remove from heat. Let stand, covered, 10 minutes. Add salt if necessary. Stir vinegar into soup. Combine: 1/2 cup grated Parmesan cheese and 1/4 cup finely chopped parsley. Sprinkle over top of soup.
Print |
Back to Quick Recipes |
Back to Main Recipe Page
|
