World Hearth Recipe Collection
Ingredients    
catBrowse by Category     alphaBrowse Alphabetically     booksBooks     linksLinks     faqFAQ
----

Italian   -   Pasta E Fagioli All'ischitana   adapted from Soups of Italy by Norma Wasserman-Miller

Description
Ingredients
  • 2 Cups Cannellini Beans -- Soaked Overnight
  • 1 Clove Garlic -- Finely Chopped
  • 1 Stalk Celery -- Finely Chopped
  • 6 Leaves Basil -- Finely Chopped
  • 6 Cups Chicken Broth
  • 3 Tablespoons Olive Oil
  • 1 Medium Dried Chile Pepper -- Crushed
  • 1/4 Teaspoon Fennel Seed
  • 2 Cans Tomatoes -- Chopped
  • 3 Ounces Bacon -- Chopped
  • 1 Teaspoon Salt
  • 8 Ounces Spaghetti -- Broken
  • Pepper -- To Taste
  • 3 Teaspoons Fresh Basil -- Chopped
  • Parmesan Cheese -- To Taste
Directions Combine beans, garlic, celery, basil and broth in a saucepan. Bring to a boil, lower heat and simmer 1 hour or until beans are done. Add oil, tomatoes, chile, fennel, bacon and salt. Simmer for 30 minutes. Bring soup to a simmer and add pasta. Cook until al dente. Stir occassionally. Add pepper and serve with basil garnish and cheese.
Serves 4
Time to Make 0:00



Printer version   0 Votes - Yum: 0, Easiness: 0, Speed: 0, Overall: 0 Rate this recipe

Disclaimer: Most of the recipes on this site have been changed from the original. We encourage you to purchase the originals, since they often include better directions and you'll be benefitting the author of the recipe.

Search the whole site:
 

Recipes © by their authors.
Site courtesy of wuzzle.org