posted by Joy 08-02-98 11:01 AM
Pasta e Fagioli
1/2 lb. navy beans
6 cups chicken broth
2 garlic cloves, minced
1/4 cup olive oil
salt and pepper
1 clove garlic, minced
pinch basil
pinch mint
oregano
3 Tbl. olive oil
1 (8 oz.) can tomatoes
salt and pepper
1/2 lb. cooked elbow macaroni
freshly ground Parmesan cheese
Wash beans.
Add to chicken broth in large pot. Add garlic, oil and salt. Cook until beans are tender.
Saute garlic and seasonings in olive oil on low heat until golden brown. Add tomatoes and pinch of each seasoning. Add salt and proper to taste. Simmer uncovered on low heat for 10 minutes.
When beans are tender, add drained pasta and tomato sauce to pot. Simmer 10-15 minutes.
Ladle into soup bowls. Sprinkle with Parmesan cheese. Serve immediately or pasta will absorb the soup.