| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy |
Italian |
*** good ea, Italian, Soups and s |
6 |
Servings |
INGREDIENTS
| 2 |
oz |
Olive Oil |
| 1 |
md |
Onion, Chopped |
| 2 |
|
Cloves Garlic, Minced |
| 4 |
sl |
Bacon, Chopped |
| 2 |
|
Green Onion, Chopped |
|
|
Salt And Pepper |
| 1 |
pn |
Chili Pepper |
| 4 |
tb |
Tomato Paste |
| 1 |
qt |
Chicken Stock |
| 19 |
oz |
Romano Beans, 1 Can, Rinsed |
| 6 |
oz |
Pasta, Uncooked Ditali |
| 2 |
tb |
Fresh Parsley, Chopped |
| 1/4 |
c |
Romano Cheese, Grated |
INSTRUCTIONS
Heat the oil in a soup pot and saute the next ingredients until golden,
about 5 minutes. Stir in the tomato paste and then add the chicken stock
and beans. Allow to simmer for 10 minutes.
Cook and drain the pasta and add to the soup. Simmer for another 10
minutes. Serve garnished with parsley and grated cheese on top.
NOTES : From La Cucina di Pasquale ISBN 0-919157-00-9 bd. ISBN
o-919157-01-7 pa. Horizon Publishing Limited, Toronto, Ontario, Canada.
Recipe by: Pasquale Carpino Posted to MC-Recipe Digest V1 #570 by Peg
Baldassari <75402.3465@compuserve.com> on 97
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