Pasta Figioli
Category | Subcategory | Source |
---|---|---|
Soups | Vegetable | Page 203, G.A.R. Cookbook |
Ingredients
- 1 carrot
- 1 rib celery
- 1 clove garlic
- 14 o.z. can tomatoes (about 1 3/4
- Cup)
- 1 bay leaf
- Salt and pepper
- 1/2 C ditalini or other small
- tubular pasta
- Parmesan cheese
- 1 onion
- 4 strips bacon
- 1 T. oil
- 1 3/4 C. chicken stock or canned
- broth
- 1 3/4 C. water
- 19 o.z. can white beans (about 2
- 1/2 cup)
- 2 T. chopped fresh parsley
Directions
- Chop the carrot, onion, celery and bacon. Mince the garlic. In a
- large pot, heat the oil over medium heat. Add the carrot, onion,
- celery, bacon and the garlic. Cook until tender, about 10 minutes.
- Reduce heat to low. Add tomatoes with their juice, stock, water, bay
- leaf, 1 tsp salt and 1/2 tsp pepper. Cover and simmer 20 minutes.
- Drain and rinse beans and add them along with the pasta and parsley.
- Cover and cook until the pasta is tender, 10 to 15 minutes. Pour
- into soup bowls and sprinkle with Parmesan cheese.