Recipe - Pasta E Fagioli (Pasta And Beans)

1 cn Great Northern beans; drain
reserve liquid (16 oz)*
2 tablespoon 3 tbsp. olive oil
3 Carrots; peeled and minced
2 Stalks celery; cut or sliced up
1 lg Onion; chipped
2 3 garlic cloves; minced
1 teaspoon Dried oregano leaves
One half teaspoon Dried basil
1 Bay leaf
Salt and pepper
6 7 fresh tomatoes; cut into
large pieces OR
1 cn Tomatoes; cut into large
pieces, reserve liquids
(28 oz)
7 ounce 8 oz. shell macaroni
Parmesan cheese; grated

Saute' the carrots, celery, onions and garlic in hot olive oil in a large
skillet. Add the oregano, basil, One half tsp. salt and One fourth tsp. pepper and the
bay leaf. Cover and cook over low heat about One half hour. Add half the
tomatoes, cover and cook 1015 minutes. Meanwhile, cook the macari in
boiling salted water until just barely tender. Combine the beans, cooked
vegetables and macaroni in a large pot. Add water to reserved bean and
tomato liquids to equal 1 cup; add to pot with remaining tomatoes. Simmer
another 1015 minutes, stirring occasionally and adding more salt and
pepper if necessary. Remove bay leaf before serving with the Parmesan
cheese. Serves 68.

*This would equal approximately Three fourths cup dried beans; soak and cook
according to package directions. Note: Navy or pea beans work equally
well.

Posted to MCRecipe Digest V1 #238

Date: Wed, 09 Oct 1996 12:28:00 EDT

From: coloradopegg@juno.com (peggy g seevers)