Pasta e Fagioli
February 5, 2008
Ingredients:
- 2 cups small pasta
- 1 tsp each dried basil, oregano, rosemary
- 1 tbsp olive oil
- cloves garlic, chopped
- 1 28-ounce can plum tomatoes, chopped
- 2 medium carrots, chopped
- 1 large onion, chopped
- 1 19-ounce can kidney beans, drained and rinsed
- 1 19-ounce can chickpeas, drained and rinsed
- 1/2 tsp crushed hot pepper flakes
- salt and pepper
- 2 tbsp grated Parmesan cheese
Directions:
Cook pasta until tender but firm, drain. Heat oil over medium heat; cook onions, garlic, carrots and hot pepper flakes until tender. Add basil, rosemary, oregano and tomatoes bring to a boil. Add beans, chickpeas and cooked pasta; mix gently and simmer for 2 minutes. Season with salt and pepper to taste, top individual bowls with Parmesan cheese.
Makes 1 1/4 cup servings.
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