| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
Jewish |
Soup |
5 |
Servings |
INGREDIENTS
| 38 |
oz |
Cannellini Beans; can |
| 1 |
md |
Onion; chopped |
| 2 |
|
Cloves Garlic; minced |
| 2 |
tb |
Olive Oil |
| 16 |
oz |
Tomato Sauce |
| 2 |
tb |
Parsley |
| 3 |
tb |
Parmesan And Romano Cheese |
| 1 |
ds |
Salt |
| 1 |
ds |
Pepper |
| 8 |
oz |
Noodles; shells |
INSTRUCTIONS
Drain liquid from beans and reserve. Saute onion and garlic in olive oil
until onions are translucent. Add tomato sauce and bean juice, parsley,
cheese and seasonings. Simmer 15 minutes. Add beans and lower heat. Cook 10
minutes. Prepare pasta shells. Drain shells and add to soup. Heat through.
Can add water if soup is too thick.
Recipe by: Miami Herald
Posted to JEWISH-FOOD digest by SuperSecDD@aol.com on Oct 16, 1998,
converted by MM_Buster v2.0l.
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