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PASTA E FAGIOLI
Show 20.07
Watch Community Cooking Daily at 9:30 A.M., 10:00 A.M., 3:30 P.M. and 6:30 P.M. only on CitiCABLE 3

1 15oz. can (drained) cannelloni (white kidney) beans
1 15oz. can (drained) ceci (garbanzo) beans
¼ cup olive oil
2 tablespoons minced garlic
1 large onion, chopped
2 stalks celery, chopped
1 32oz. can whole Roma tomatoes, chopped
4 cups chicken broth
½ teaspoon oregano
2 bay leaves
Salt and pepper to taste
½ pound pasta (spaghetti broken into 1" pieces, or small pasta of choice)

In a large pot add the beans and just cover with water, add the olive oil, garlic, onions, celery, tomatoes and the juice, another 2 cups of water and the chicken broth and bring to a boil. Add the oregano, bay leaves, salt & pepper. Turn down the heat and simmer for 1 hour.
Fill another large pot with water and add 2 teaspoons of olive oil and bring to a boil, add the spaghetti pieces (or pasta of choice) and cook until al dente, drain and add to the soup just a few minutes before serving.
You can top with grated cheese (Romano, or your choice) or crushed hot red peppers for a zestier dish.

Craig Lorey
Community Cook