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Pasta e Fagioli III Recipe


"There are as many recipes for this traditional Italian mainstay, usually served as a meal. Here's another that is slightly different. If you are in a hurry substitute the dried beans with 3 (16 ounce) cans white, navy, great northern or cannelini beans."
Original recipe yield: 2 quarts.
Servings:
8

Pasta e Fagioli III INGREDIENTS:

  • 1 (16 ounce) package dried navy beans
  • 2 stalks celery, diced
  • 1 onion, chopped
  • 1 carrot, diced
  • 1 ham bone
  • 1 (16 ounce) can diced tomatoes
  • salt and pepper to taste
  • 2 tablespoons chopped fresh parsley
  • 1/2 pound uncooked twist macaroni
  • 3 cloves garlic, minced

Pasta e Fagioli III DIRECTIONS:

  1. In a large stock pot combine beans, celery, carrot, ham bone, parsley, salt, pepper and hot pepper flakes. Cover ingredients with water and bring to a boil. Reduce heat and let simmer.
  2. In another saucepan, saute diced onion, garlic, parsley in Tbsp. olive oil. Add diced tomatoes and simmer. Pull meat from bone and dice. Add to tomatoes. Simmer about 15 minutes, add beans with all vegetables. Add additional water if needed and simmer 30 minutes. When all flavors have mingled add al dente pasta and cook 5 minutes. Serve with salad and crusty Italian Bread.