Pasta Fazool Recipe
This pasta fazool recipe is adapted from one that I got from the "Old Country" mother of a friend's
brother-in-law. It is said that when Italian peasants could afford meat, they didn't hide it in
soup, so most of their soups were vegetarian. The absence of meat does not mean that this soup is not
hearty, flavorful and filling! A wonderful meal for the cooler months of fall and winter - enjoy!
3 Tbsp. olive oil
1 medium onion, chopped
1 large stalk celery, chopped
1 large carrot, diced
2 cloves garlic, minced
1 16 oz. can cannelini beans, drained
4 fresh tomatoes, chopped
1 tsp. rosemary
salt and pepper to taste
1/4 pound ziti, macaroni, or other bite-sized pasta
Parmesan cheese (optional)
Heat the olive oil in a large soup pan over medium heat.
Add the onion, celery, carrot and garlic to the pan and stir to coat with oil. Cook for 10
minutes or so until onion is translucent.
Add the drained beans, tomatoes, rosemary, and salt and pepper plus two cups of boiling water
to the pan. Bring to a boil, reduce the heat and simmer for 30 minutes.
Put half of the mixture from the pan into a blender and puree it until smooth. Add it back to
the pan and return to a boil.
Stir the pasta into the pan along with 2 more cups of boiling water. Cook for 15 minutes, or
until the pasta is tender; stir frequently.
Serve with parmesan cheese and crusty Italian bread. Delizioso!
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