Pasta Fazool Recipe
Ingredients
| Olive oil | 2 Tablespoon | |
| Onion | 1 Cup (16 tbs), chopped | |
| 1/2 cup each sliced carrot and sliced celery | ||
| Garlic | 2 Clove (5gm), minced | |
| Chicken broth | 4 Cup (16 tbs) | |
| Tomato sauce | 1 Can (10oz) | |
| White kidney beans | 1 Can (10oz), drained | |
| Italian tomatoes | 1 Can (10oz), diced | |
| Red kidney beans | 1 Can (10oz), drained | |
| Elbow macaroni | 1/2 Cup (16 tbs), uncooked | |
| Parsley | 2 Tablespoon, chopped | |
| Basil leaves | 2 Teaspoon | |
| 1/2 teaspoon each dried oregano leaves and salt | ||
| Black pepper | 1/4 Teaspoon | |
| Fresh grated Parmesan cheese | ||
Directions
MAKING
1. In a Dutch oven, sauté onion, carrot, celery and garlic in heated oil such that the vegetables are tender.
2. Thereafter stir in the remaining ingredients except Parmesan cheese and bring to a boil.
3. Lower the heat and let it simmer for 10 to 15 minutes such that macaroni is tender.
SERVING
4. Serve after sprinkling each serving with Parmesan cheese.
1. In a Dutch oven, sauté onion, carrot, celery and garlic in heated oil such that the vegetables are tender.
2. Thereafter stir in the remaining ingredients except Parmesan cheese and bring to a boil.
3. Lower the heat and let it simmer for 10 to 15 minutes such that macaroni is tender.
SERVING
4. Serve after sprinkling each serving with Parmesan cheese.
Chef
