Pasta Fagiole
pasta, vegetables, vegetarian
1 Lb. Ditallini Pasta; (salad macaroni)
1/4 Cup Olive Oil
1 Clove Garlic; minced
2 Large Green Peppers; chopped
1 Cup Onions; chopped
1 Cup Celery; chopped
1/2 Tsp Salt; (optional)
1 Tsp Black Pepper
Sprinkle Of Parsley
1 28 Oz. Can Tomato Puree
1 Can Water; use puree can
2 Cans Cannelini Beans; (white - med. size c
Salt To Taste; (optional)
Cook pasta according to package directions. While pasta is cooking, heat oil in a large saucepan. Add garlic, green pepper, onion and celery. Saute until soft or tender. Add puree with 1 can water, then add seasoning. Cook on low for 1/2 hour. Add beans and stir. Drain pasta in a colander and add bean mixture. Toss well.
Contributor: pamram@bev.net (Pam Ramsey)
Yield: 8 servings
Preparation Time: 0:00
