Pasta Fagioli/ Bean and Macaroni Soup
Ingredients
| 1/2 lb of elbow pasta, cooked according to package directions. | ||
| 1/4 cup extra virgin olive oil | ||
| 1 cup diced onions | ||
| 2 cups chicken stock canned on homemade | ||
| 1 15 oz can of Cannellini beans, drained and rinsed | ||
| 3 cups of marinara sauce, jarred or homemade | ||
| kosher salt and fresh cracked black pepper to taste | ||
| 1 tsp oregano | ||
| 2 tsp garlic powder | ||
| Parmesan cheese, grated |
This recipe is the best of Italian home cooking. It uses elbow macaroni and Cannelloni beans.
Directions:
- Heat olive oil in a deep skilled and saute the onions until lightly browned.
- Add the stock, beans, spices and marinara sauce, and bring to a boil.
- Add the cooked pasta and reduce heat and simmer for 1 minute.
- Season with salt and pepper.
- Sprinkle Parmesan over individual servings.
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