Wednesday, December 9, 2015

Pasta Fagioli

1/4 cup olive oil
1 cup onions
1 cup celery finely chopped
1 cup carrots finely chopped
6 coves garlic 
2 TBSP rosemary fresh (puree with 1/2 the beans)
1/2 tsp Thyme
1 bay leaf
2 - 14 oz cans Cannelloni beans (1/2 with rosemary) 
3 tsp fresh oregano
1 tsp crushed red pepper 
6 cups of stock

1 - 28 oz can crushed tomatoes
small cooked pasta 

Heat: oil, onions, celery, carrots, garlic.
Puree the fresh rosemary with half of a can of beans.
Add to pot, with thyme, bay leaf, crushed peppers, and oregano.
Add stock and tomatoes. cook until boiling and vegetables are soft.
Pour over small cooked pasta.

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