RECIPE # 4446 - PASTA FAGIOLE - Friday, March 5, 2010 - | Nashville News, Weather & Sports

RECIPE # 4446 - PASTA FAGIOLE - Friday, March 5, 2010



1/2 c extra virgin olive oil

2 to 3 sprigs finely chopped flat leaf parsley

1 small onion, cut up small

7-8 cloves garlic, minced

3-4 medium size basil leaves, finely chopped

1 small can Petite Diced Tomatoes *( I use my Spaghetti Sauce)

2-3 cans Cannellini beans (Drained)

3 slices Capocollo, cut very fine (or use Prosciutto or Italian Sausage, casing removed)

6 cups of chicken broth

1-2 cups Ditalini pasta, cooked and drained


In a three quart pan, heat olive oil over medium heat. When oil is heated stir in Garlic, Basil, Parsley and Onion and lower heat, stirring to blend flavors. (I add some hot pepper flakes optional).

Stir in finely chopped Capocollo and let simmer until onions are translucent.

Add Chicken Broth, Tomatoes and Cannelloni beans. Let cook on a low setting for about 15 minutes then add Ditalini.

Serve with sprinkling of Parmesan Cheese.

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