Pasta E Fagioli

  1. Process the garlic & the trimmed green onions (white part only) in a Cuisinart.
  2. Cook this mixture about two or three minutes in olive oil on medium heat in a dutch oven or large saucepan.
  3. Run the tomatoes (don't drain) through the processor slightly & add to the pan, stirring until the mixture is softened.
  4. Puree the drained & rinsed beans in the Cuisinart & stir them into the ingredients already cooking.
  5. Add the broth & blend very well.
  6. Simmer on low for 20 minutes.
  7. I add the 1/2 cup of uncooked pasta & cook for another 10 minutes at this point, so I don't have to use another pot.
  8. Towards the very end of the 30 minutes, add the basil and freshly ground pepper to taste.
  9. Top w/the grated cheese after ladling the soup into serving bowls.
  10. Note: use vegetable broth in case you want to do a totally vegetarian soup.
  11. However, I usually prepare it with chicken broth.
  12. Try it both ways & see which you prefer!

garlic, green onion, olive oil, italianstyle stewed, white beans, chicken broth, fresh basil, shell pasta, parmesan cheese, ground pepper

Taken from www.food.com/recipe/pasta-e-fagioli-260591 (may not work)

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