PASTA FAZOOL RECIPE (PASTA E FAGIOLI)


Pasta e fagioli, pasta fazool or however you want to pronounce it it still means love. I can’t begin to tell you how much I enjoy this great Italian soup.

Serve with a nice Chianti and a loaf of fresh Italian bread and your ready to begin a great relationship.

 

RECIPE FROM: http://www.great-chicago-italian-recipes.com/pasta_e_fagioli.html

 

INGREDIENTS:

 

  • 6 cups of chicken broth
  • 4 to 6 clove of crushed garlic
  • 2 15oz cans of cannellini beans
  • 2 150z cans of crushed tomatoes
  • 1 onion chopped
  • 1 tsp dried oregano
  • 3 Tbls extra virgin olive oil
  • 1/2 cup of red wine
  • 1 box of elbow or ditalini pasta

 

METHOD

 

  • Saute onions and garlic in a pot.
  • Add the broth, wine and tomatoes and oregano.
  • Bring to a boil.
  • Add beans and reduce heat and let simmer for around 15 minutes.
  • Add pasta for around ten minutes until done.
  • Cover and remove from heat and let it thicken up for around 30 minutes.

    Serve with that wine and bread or nice toasted garlic bread.

 

 

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