Wednesday Recipe: Pasta E Fagioli

PASTA E FAGIOLI

Ingredients:
1 can crushed tomatoes (16 oz)
1 can cannelloni beans, rinsed and drained (19 oz)
½ cup fresh green beans, cut into 1” pieces
1 small onion, chopped
2 cloves garlic, minced
5 cups vegetable broth
1 small zucchini, cut into thin slices
1 cup small shell macaroni
1 tsp each salt and pepper
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In a very large pot, combine tomatoes, beans, green beans, onion, garlic and vegetable broth. Cook over medium heat for about 10 minutes, stirring often. Add the zucchini, macaroni, salt and pepper. Mix well. Simmer over low heat for 30 minutes.


This can also be prepared in the crockpot. Put all ingredients in and cook on low for about 4 hours.

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This goes well with:

TOASTED FRENCH BREAD

Ingredients:
1 loaf of French bread
½ cup butter or margarine, softened
1 cup parmesan cheese, grated
*****
Preheat oven to 325 degrees.


Slice bread in half horizontally (to expose the inside).


Combine butter and parmesan cheese. Spread mixture on exposed inside area of French bread.


Place on baking sheet and bake for 20 – 25 minutes, until mixture is melted and bread is browned.

PRINTABLE VERSION