1/23/10 - Recipe: Pasta Fagioli
Prep: 5 minutes
Cook: 22 minutes
Yield: 4 servings (serving size: 1 1/4 cups)
• 1 tablespoon olive oil
• 1/2 cup chopped onion
• 2 garlic cloves, minced
• 1/4 teaspoon crushed red pepper
• 1 teaspoon chopped fresh rosemary
• 1 20oz can cannellini beans, drained and partially mashed
• 4 cups vegetable broth
• 1/2 cup canned diced tomatoes, drained
• 1/2 cup Ditalini pasta
• 1/4 cup finely shredded Pecorino Romano cheese
1. Heat oil in a large saucepan over medium heat. Add the onion and garlic; cook 5 minutes until they are golden, stirring often.
2. Add the crushed red pepper, the rosemary, cannellini beans and broth, bring to a boil.
3. Add the tomatoes; bring down the heat so the soup simmers, about 10 minutes.
4. Add pasta; cook about 7 minutes.
5. Ladle the Pasta Fagioli into bowls and sprinkle with the cheese.
Labels: Pasta Fagioli, Recipe
posted by The Other Side of Medicine @ 4:34 PM
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