Warm the oil in a large saucepan over medium heat.
Add the onion and garlic.
Cook,stirring occasionally, for 3 to 5 minutes, or until the onion is soft.
Add the broth, tomatoes (with juice),beans, and pasta.
Cook,stirring occasionally, for 15 minutes, or until the pasta is cooked.
Add the Swiss chard and salt.
Cook, stirring occasionally, for 2 to 3 minutes longer, or until the swiss chard is wilted.
For added flavor, sprinkle grated Parmesan cheese and black pepper on the pasta e fagiole just before serving.
Sautee onion and carrots in olive oil, just until they begin to soften. Add tomatos and beans (do NOT drain). Add chicken broth, zucchini, basil, and pepper flakes; heat to boiling. Add pasta, cook 12 minutes or until pasta is cooked al dente.
Top with parsley, and parmesan cheese if desired. Salt to taste.
ooked through.
Meanwhile cook pasta shells as instructed per package
br>Add everything else except pasta, and simmer on low for
cook all the pasta if serving the full recipe of soup, or
In medium saucepan, saute garlic in oil just until it begins to brown.
Add tomatoes, beef broth, parsley, salt, pepper, basil, oregano, and beans.
Simmer uncovered, 20 minutes.
Stir in pasta to heat.
Serve with grated cheese and crusty Italian bread.
In a large pasta pot bring a large volume
he boil.
Throw the pasta into the puree and cook
Saute beef in oil in large 10 quart pot until beef starts to brown.
Add onions, carrots, celery and tomatoes and simmer for about 10 minute.
Drain and rinse beans and add to pot. Also add beef stock, oregano, pepper, Tabasco, spaghetti sauce and noodles .
Simmer until celery and carrots are tender, about 45 minute.
NOTES : Makes 9 quarts! Just cut the recipe down for smaller batches.
You can use any kind of pasta you have at home (i.e., elbow macaroni, spaghetti, broken into little pieces or linguine same instructions, break up).
I use a handful per person.
In medium saucepan, saute garlic in oil just until it begins to brown.
Add tomatoes, beef broth, parsley, salt, pepper, basil, oregano, and beans.
Simmer uncovered, 20 minutes.
Stir in pasta to heat.
Serve with grated cheese and crusty Italian bread.
Cover bottom of a 6-quart kettle with olive oil.
Add garlic, basil, oregano and fennel.
Cook until garlic is lightly browned. Cook pasta al dente.
Drain well and set aside.
Add beans and pasta to olive oil mixture.
Add chicken broth and mix well.
Add cheese, more broth if needed, salt to taste and 1/2 teaspoon black pepper.
Brown hamburger meat and onions; drain.
Add all other ingredients except beans and pasta.
Simmer 1 hour.
Cook pasta for 5 minutes; drain.
Add beans and cooked pasta to soup.
Simmer 30 minutes.
Extra water may be added for thinner consistency.
Place beans, tomatoes with juices, celery and garlic in a large saucepan.
Add chicken broth and 1 cup water.
Bring to a boil, breaking up tomatoes with the edge of a spoon.
Cover, lower the heat to medium and simmer 10 minutes.
Add oil and pasta.
Boil, uncovered, about 8 minutes or until pasta is tender.
Add basil and salt and pepper to taste.
Serve and bowls and pass the Parmesan to sprinkle on.
emaining ingredients except the shell pasta, spinach and the Tabasco; bring
Brown the hamburger, drain off the fat.
Add onion, carrot, celery and garlic and saute until onion is clear (approx 10 minutes).
Add everything else except pasta, and simmer on low for one hour.
I add the pasta and simmer for 5-10 minutes, however, if you are not going to eat this right away, keep the pasta seperate so the pasta does not soak up all the sauce.
Enjoy.
epper, parsley, pepper sauce and pasta sauce into skillet. Simmer 10
Cook pasta, using package directions; drain.
Brown ground chuck in heavy 5-quart saucepan, stirring until crumbly; drain. Add olive oil, onion, carrots and hot pepper flakes.
Cook until vegetables are tender.
Add tomatoes, basil, rosemary and oregano. Bring to boil.
Add beans and pasta; mix gently.
Season with salt and pepper.
Simmer for 2 minutes.
Garnish servings with cheese and parsley.
Makes 6 servings.
In a large pot, put oil, garlic and bacon.
Saute until bacon is partially crisp (not burned).
Add tomato sauce and saute over low heat for 30 seconds.
Add remaining ingredients except pasta. Bring to a boil and cook for approximately 30 minutes.
Cook ditalini or other pasta as directed on package. Heat olive oil in a large saucepan. Add onion, celery, carrot and garlic. Cover and cook 6 minutes or until tender. Add dry white wine and boil 1 minute. Stir in beans, chicken broth, tomato sauce, basil and oregano. Bring to boil; reduce heat and simmer, uncovered, 10 minutes to develop flavors. Add drained pasta; mix to coat. Serve with grated Parmesan cheese.