| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Italian |
Beans/legum, Italian, Soups, Veg: tomato |
10 |
Servings |
INGREDIENTS
| 16 |
oz |
Ditalini; uncooked |
| 28 |
oz |
Crushed tomatoes; large can |
| 30 |
oz |
Cannellini beans; 2 15 oz cans |
| 15 |
oz |
Butter beans; 1 can |
| 15 |
oz |
Garbanzo beans, canned; 1 can |
| 1/4 |
c |
Parsley |
| 1/2 |
ts |
Ground black pepper |
| 2 |
c |
Garlic; finely chopped |
| 1 |
md |
Onion |
INSTRUCTIONS
Cook macaroni, al dente (it will cook further in soup), drain, reserve
water. In heavy guage sauce pot or Dutch oven, cook onion and garlic until
transparent in olive oil. Add tomatoes, beans, parsley and pepper. Bring to
a boil over medium heat. Lower heat, add macaroni, simmer and stir
frequently for about 20 minutes. Use reserved macaroni water, if
necessary, to prevent sticking if too thick. Serve with grated Parmesan or
Romano cheese. Sometimes I like mine with shredded cheddar.
Recipe By : Pat Minotti
Posted to MC-Recipe Digest V1 #237
Date: 09 Oct 96 08:24:55 EDT
From: Pat Minotti <76401.3715@compuserve.com>
A Message from our Provider:
“Worry is the darkroom in which negatives can develop.”