Pasta E Fagioli     Serves 4-6  
 

• 1  Cup white beans, cooked
• ½  Cup elbow macaroni
• 1  Bay leaf
• 1  Large Roma tomato, chopped
• 1  Tablespoon fresh Italain parsley, chopped
• 1  Large onion, chopped
• ½  Teaspoon thyme, crushed
• ½  Teaspoon oregano, crushed
• 2  Cloves garlic, minced
• 2  Cups water
• 6  Cups Real Chicken Broth
• ½  Cup celery, sliced
• 1  Carrot, diced
• 1  Tablespoon olive oil
• 6  Ounces fresh escarole or spinach, coarsely chopped
• ¼  Teaspoon salt
• Freshly ground black pepper
• Grated Romano cheese

 
   
 
 
 
     1. In a saute pan, heat the oil and add the onion, garlic, celery, and
         tomato. Saute until limp.
 
     2. In a large saucepan, add the water, chicken broth, beans, bay leaf,
         parsley, thyme, carrots, oregano, salt and pepper. Transfer the
         onion and tomato mix to the pot. Bring to a boil and simmer covered 
         for 15 minutes.
 
     3. Add the macaroni and escarole and stir for a few minutes. Return
         the saucepan to a boil and simmer uncovered for 10-15 minutes
         or until the macaroni is tender. Serve and top with the grated
         cheese.
 
 
 
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