Pasta E Fagioli - 4 |
Course : Italian
Serves: 1 |
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Ingredients:
1 large onion chopped |
1 large bouillion cube |
1 stalk celery chopped |
1 1/2 quarts water |
1 medium carrot chopped |
1 pound navy beans |
2 tablespoons butter |
6 ounces tomato sauce |
2 tablespoons olive oil |
1 teaspoon salt and pepper to taste |
2 cloves garlic chopped |
6 ounces ditalini pasta -- (6 to 8) |
1 teaspoon rosemary in a sack (use a, coffee filter cut do tightly with thread) |
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Preparation / Directions:
Melt butter in olive oil. Sauté‚vegetables until golden. Add rest of ingredients and bring to boil. Lower to simmer and cook until beans are tender. When the beans are just soft, add 6 to 8 oz of ditalini according to how thick you want it and cook til tender. Serve hot with grated cheese on the side.
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