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| Pasta Fagioli (White) |
| Recipe contributed by Marc Filoramo |
| Ingredients |
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| Preparation |
| Pour olive oil into a pot. Add peppers (this ingredient is optional) and heat on low to medium-low. Dice the tomatoes & onions and sauté them in the oil. Add the cannelini beans into pot. Fill the empty bean can with water and add this to the pot. If you are using ham steak or prosciutto you will want to dice them up and add them to the pot. If you decide to use the ground meat you will want to brown the meat before you add it to the pot. Season with salt and pepper (optional). Heat on high until the pot boils. Occasionally stir the mixture. Once it comes to a boil you can shut the heat off and let it simmer for 5-10 minutes. In a separate pot cook the ditalini macaroni according to the directions on the package or to your liking. Once cooked add the ditalini macaroni to the bean mixture. Ideally you would like to time it perfectly so that the macaroni is done close to when the other pot is done simmering. Add grated cheese (optional). Serves 2.
Note: Feel free to experiment with the cooking methods and the ratio and amount of ingredients. For example, if you like it more as a soup, add more water. Or if heart or blood pressure problems don’t allow for salt in your diet, then omit. |
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