| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
Italian |
Soups, Pasta, Italian |
8 |
Servings |
INGREDIENTS
| 1 |
cn |
Great Northern beans; drain reserve liquid (16 oz)* 3 tbsp. olive oil |
| 3 |
|
Carrots; peeled and diced |
| 2 |
|
Stalks celery; sliced |
| 1 |
lg |
Onion; chipped 3 garlic cloves; minced |
| 1 |
ts |
Dried oregano leaves |
| 1/2 |
ts |
Dried basil |
| 1 |
|
Bay leaf |
|
|
Salt and pepper 7 fresh tomatoes; cut into large pieces <<OR>> |
| 1 |
cn |
Tomatoes; cut into large pieces, reserve liquids (28 oz) 8 oz. shell macaroni |
|
|
Parmesan cheese; grated |
INSTRUCTIONS
Saute' the carrots, celery, onions and garlic in hot olive oil in a large
skillet. Add the oregano, basil, 1/2 tsp. salt and 1/4 tsp. pepper and the
bay leaf. Cover and cook over low heat about 1/2 hour. Add half the
tomatoes, cover and cook 10-15 minutes. Meanwhile, cook the macari in
boiling salted water until just barely tender. Combine the beans, cooked
vegetables and macaroni in a large pot. Add water to reserved bean and
tomato liquids to equal 1 cup; add to pot with remaining tomatoes. Simmer
another 10-15 minutes, stirring occasionally and adding more salt and
pepper if necessary. Remove bay leaf before serving with the Parmesan
cheese. Serves 6-8.
*This would equal approximately 3/4 cup dried beans; soak and cook
according to package directions. Note: Navy or pea beans work equally
well.
Posted to MC-Recipe Digest V1 #238
Date: Wed, 09 Oct 1996 12:28:00 EDT
From: colorado-pegg@juno.com (peggy g seevers)
A Message from our Provider:
“Our love for God is the heartbeat of our mission.”