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
*****
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 great with:

SEASONED GREEN BEANS

Ingredients:
2 cans green beans (choose any cut you like), drained
1 Tbsp butter or margarine
1/8 cup diced onion
1 small can mushrooms
2 Tbsp flour
1 cup chicken broth
1 cup heavy cream
½ cup potato chips, crushed
salt and pepper
*****
In a large skillet, melt butter over medium heat. Sauté onions and mushroom until golden brown.


Mix in the flour, then gradually stir in the chicken broth and cream. Allow this mixture to cook over medium heat until thickened (remember to stir frequently).


Stir in green beans and cook until warmed through. Season with salt and pepper. Sprinkle crushed potato chips on top.


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