Pasta Figioli

2 stalks celery, chopped
1 md. onion, chopped
1 can (14-1/2 oz.) chicken broth
3 cloves garlic, minced
1 can (16 oz.) cannellini beans (white kidney beans), undrained
1 can (8 oz.) tomato sauce
1/2 to 3/4 cup uncooked small shell or elbow macaroni
1 to 2 tsp. parsley
1 to 2 tsp. Italian seasoning
1/4 tsp. crushed red pepper
Salt
Freshly grated Parmesan cheese
2 md. tomatoes, peeled and chopped

Directions:

Sauté celery, onion, garlic, parsley, Italian seasoning, red pepper, salt to taste; add chicken broth, tomatoes, and tomato sauce. Simmer on low for 15 to 20 minutes.

Add pasta and cook 10 to 15 minutes more, until pasta is tender to bite. Add beans with liquid, mixing well. Serve with grated Parmesan cheese sprinkled on top.

User Reviews:

Very good recipe for Pasta Figioli.
Any seasoned cook knows when to add the spices (not necessarily with the tomoto paste).

submitted by carmie on November 01, 2004

In response to the last comment, canned tomatoes often are a very viable option to fresh, particularly when tomatoes are out of season. Many quality canned tomatoes are canned when fresh.

Rick Moreland

Submitted by Richard A Moreland Sr. on December 05, 2003

very good. i had to replace the fresh tomatoes with a 16 oz. can of drained diced tomatoes, but the end product was just as good as when i used the fresh ones.

Submitted by charlene on November 02, 1999

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