Recipe - Pasta Fagioli (Pasta With Beans)

16 ounce Ditalini; uncooked
28 ounce Crushed tomatoes; large can
30 ounce Cannellini beans; 2 15 oz
cans
15 ounce Butter beans; 1 can
15 ounce Garbanzo beans, canned; 1
can
One fourth cup Parsley
One half teaspoon Ground black pepper
2 cup Garlic; finely chopped
1 md Onion

Cook macaroni, al dente (it will cook further in soup), drain, reserve
water. In heavy guage sauce pot or Dutch oven, cook onion and garlic until
transparent in olive oil. Add tomatoes, beans, parsley and pepper. Bring to
a boil over medium heat. Lower heat, add macaroni, simmer and stir
frequently for about 20 minutes. Use reserved macaroni water, if
necessary, to prevent sticking if too thick. Serve with grated Parmesan or
Romano cheese. Sometimes I like mine with shredded cheddar.
Recipe By : Pat Minotti

Posted to MCRecipe Digest V1 #237

Date: 09 Oct 96 08:24:55 EDT

From: Pat Minotti 76401.3715@compuserve.com