Pasta E Fagioli - 4

Recipe Ingredients

1		Onion chopped (large)
1		Bouillion cube (large)
1		Celery chopped
1 1/2		Water
1		Carrot chopped
1 lb	454g / 16oz	Navy beans
2 tablespoons	30ml	Butter
6 oz	170g	Tomato sauce
2 tablespoons	30ml	Olive oil
		Salt and pepper to taste
2		Garlic chopped
6 oz	170g	Ditalini pasta - (6 to 8)
1 teaspoon	5ml	Rosemary in a sack - (use a

Recipe Instructions

Melt butter in olive oil. Sauteevegetables until golden. Add rest of ingredients and bring to boil. Lower to simmer and cook until beans are tender. When the beans are just soft, add 6 to 8 oz of ditalini according to how thick you want it and cook til tender. Serve hot with grated cheese on the side.

Source:
Sundays at Moosewood Restaurant

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