Recipe - Quick Pasta Fagioli

2 Cloves garlic; halves
2 tablespoon Olive oil
1 lg Carrot; pared and coarsely
chopped
1 lg Onion; coarsely chopped
1 teaspoon Leaf rosemary; crumbled
4 tablespoon Tomato paste
3 cn (20 oz. each) white kidney
beans; undrained
46 ounce (6 c.) chicken broth
6 ounce Small pasta such as ditali
elbows
2 tablespoon Red wine vinegar

Saute garlic in oil in Dutch oven. When garlic browned (about 10 minutes
discard). Add chopped carrot and onion saute 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: One half cup grated Parmesan cheese and One fourth cup finely chopped parsley.
Sprinkle over top of soup.

busted by sooz

Recipe by: Key Gourmet

Posted to recipeludigest by James and Susan Kirkland kirkland@gj.net on
Mar 07, 1998