| 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>
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