Pasta E Fagioli - 7 |
Course : Italian
Serves: 1 |
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Ingredients:
1 medium Onion chopped |
1 stalk celery chopped |
1 medium carrot chopped |
2 tablespoons butter |
2 tablespoons olive oil |
2 cloves garlic chopped |
1 teaspoon rosemary in a sack (use a, coffee filter cut do tightly with thread) |
1 large bouillon cube |
1 1/2 quarts water |
1 pound navy beans |
6 ounces tomato sauce |
1 teaspoon salt and pepper to taste |
6 ounces ditalini pasta -- (6 to 8) |
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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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