| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | Italian | Soups/stews, Italian | 6 | Servings |
INGREDIENTS
| 1/2 | lb | Ditalini |
| 1 | Onion | |
| 2 | ts | Olive oil |
| 2 | c | Cut string beanS |
| 1 | tb | Chopped parsley |
| 2 | oz | Grated Parmesan Cheese |
| 3 | tb | Butter |
| 3 | Stalks celery, diced | |
| 2 | lg | Potatoes |
| 1 | c | Fresh peas |
INSTRUCTIONS
Serves: 6 Cook onion in oil and butter about 3 minutes or until slightly brown. Add celery, potatoes, cook for 10 minutes in covered pot. Add 3 quarts boiling water; cook 15 minutes more. Add string beans, peas, detalini, salt and pepper; cover andcook slowly another 20 minutes. Serve hot garnished with parsley and cheese. From: The art of Italian Cooking Cerca 1948 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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