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Pasta e Fagioli III

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    Source: www.allpastarecipes.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Carbohydrates, Cellulose
    VitaminsA, B1, B2, B3, B9, C, P
    MineralsZinc, Copper, Natrium, Chromium, Silicon, Magnesium, Sulfur, Phosphorus, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 1 (16 ounce) package dried navy beans

    2. 2 stalks celery, diced

    3. 1 onion, chopped

    4. 1 carrot, diced

    5. 1 ham bone

    6. 1 (16 ounce) can diced tomatoes

    7. salt and pepper to taste

    8. 2 tablespoons chopped fresh parsley

    9. 1/2 pound uncooked twist macaroni

    10. 3 cloves garlic, minced

    Instructions Jump to Ingredients ↑

    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.

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