Friday, April 30, 2010

Pasta e Fagioli

If you're like me, you always thought the name of this Italian dish was spelled the way it was pronounced: pasta fazool.  My friend Betty Coviello (she would know) set me straight many years ago and shared this wonderful and very flexible recipe with me.  It remains a favorite of mine.

Betty's Pasta e Fagioli
1 medium onion, minced
2 cloves garlic, minced
1/4 cup olive oil
1 cup sliced celery
4 pork chops or ribs
1/2 tsp salt
1/4 tsp pepper
6 cups chicken broth
1 1/2 cup macaroni
1 can canneloni beans (white kidney beans)

Saute the onion and garlic in the oil until golden.  Add the celery and pork chops.  Saute about 10 minutes.  Add the broth, salt & pepper (I never actually measure these).  Simmer for 30 minutes.

Add the macaroni and cook until barely tender.  Add the beans and heat through.

I serve this with a salad and garlic bread.  It never disappoints us.

Thank you Betty!

1 comment:

Pricilla said...

I don't do beans so I have never liked this soup. Without the beans it is just vegetable soup. heh