Paste E Fagioli(Bean Soup)

• 1/4 c. minced celery with leaves
• 1/4 c. minced onions
• 1/4 c. minced parsley
• 1 can kidney or Great Northern beans
• 1 1/2 cans water (in bean can)
• 1/2 c. tomato sauce
• 1/4 tsp. basil
• 1/4 Tbsp. oregano
• 1 pinch each: nutmeg and cloves
• 1 clove minced fresh garlic
• 2 c. spaghetti

1. Melt a little butter in saucepan.
2. Add celery, onions and parsley.
3. Cook over medium heat only until wilted.
4. Add the beans (with liquid), water, tomato sauce and seasonings.
5. While this simmers gently, break up spaghetti and boil in a separate pan of salted, boiling water.
6. Cook until al dente (a chewy stage), about 5 minutes.
7. Strain pasta and add to soup.
8. Cook about 5 minutes longer, then serve hot in bowls with fresh minced parsley and plenty of grated cheese.

celery, onions, parsley, kidney, water, tomato sauce, basil, oregano, nutmeg, fresh garlic, spaghetti

Taken from www.cookbooks.com/Recipe-Details.aspx?id=833642 (may not work)