Pasta E Fagiol - 1

Recipe Ingredients

		Granaroli xbrg76a - mm:mk vmx
1		Onion chopped (large)
1		Celery chopped
1		Carrot chopped
2 tablespoons	30ml	Butter
2 tablespoons	30ml	Olive oil
2		Garlic chopped
1 teaspoon	5ml	Rosemary in a sack - (use a, c
		Tightly with thread)
1		Bouillion cube (large)
1 1/2		Water
1 lb	454g / 16oz	Navy beans
6 oz	170g	Tomato sauce
		Salt and pepper to taste
6 oz	170g	Ditalini pasta - (6 to 8)

Recipe Instructions

Melt butter in olive oil. Saute vegetables 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:
Thane Prince, Weekend Telegraph, London, July 27 1996

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