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Pasta e Fagioli

MyCookbook Recipe Database
MyCookbook Member: wntrtxn32
Recipe Category: Soup
Recipe Preparation Level: easy
    Ingredients for 6 servings -

    8 oz. each dry chickpeas and red kidney beans, washed and picked over
    6 cups water
    3 Tablespoons olive oil
    1 large onion, chopped
    2 garlic cloves, minced
    2 ribs celery, chopped
    1 1/2 cups ditalini or small elbow pasta
    1/2 cup chopped canned tomatoes
    1 1/2 teaspoon salt
    celery leaves for garnish

    In large saucepot, bring to a boil peas, beans and water. Reduce heat; cover and simmer 2 minutes. Remove from heat and let stand 1 hour. Drain beans and reserve liquid;set both aside. In same saucepot, heat oil over medium heat. Add onion, garlic and celery; cook, stirring, 2 minutes until soft. Measure 3 cups reserved liquid, adding water if necessary. Add beans and liquid to pot and bring to a boil. Reduce heat; cover and simmer 1-1 1/2 hours until beans are soft. Cook pasta according to package directions; drain well. Add to beans with tomatoes and, if desired, salt. Cook 5 minutes to heat through. Serve in bowls garnished with celery leaves.

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