Pasta E Fagioli (Pasta and Beans)

Title: Pasta E Fagioli (Pasta and Beans)

Categories: Soups, Pasta, Italian

Yield: 8 Servings

1 cn Great Northern beans; drain

16 oz

tb -3

3 Carrots; peeled and diced

2 Stalks celery; sliced

1 lg Onion; chipped

2 -3 garlic cloves; minced

1 ts Dried oregano leaves

1/2 ts Dried basil

1 Bay leaf

Salt and pepper

6 -7 fresh tomatoes; cut into -large pieces <<OR>>

1 cn Tomatoes; cut into large

-pieces, reserve liquids

-(28 oz) 7 oz -8 oz. shell macaroni

Parmesan cheese; grated

Saute' the carrots, celery, onions and garlic in hot

olive oil in a large skillet. Add the oregano, basil,

1/2 tsp. salt and 1/4 tsp. pepper and the bay leaf.

Cover and cook over low heat about 1/2 hour. Add half

the tomatoes, cover and cook 10-15 minutes. Meanwhile,

cook the macari in boiling salted water until just

barely tender. Combine the beans, cooked vegetables

and macaroni in a large pot. Add water to reserved

bean and tomato liquids to equal 1 cup; add to pot

with remaining tomatoes. Simmer another 10-15 minutes,

stirring occasionally and adding more salt and pepper

if necessary. Remove bay leaf before serving with the

Parmesan cheese. Serves 6-8.

*This would equal approximately 3/4 cup dried beans;

soak and cook according to package directions. Note:

Navy or pea beans work equally well. --