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