Sunday, November 22, 2009

Another easy, family-friendly recipe

A Combination of Minestrone, Ribolitta, and Pasta y Fagioli

1 large onion, chopped
couple of garlic cloves, chopped
2 32 oz cans chicken or vegetable broth
2 14 oz cans cannellini beans, drained
1 28 oz can chopped tomatoes with juice
a couple tablespoons Italian herbs: oregano, basil, thyme--amount and type to your taste
1 lb pasta--penne or rigatoni or rotini--something smallish
salt and pepper
Optional: spinach or chard, shredded
Optional: (pre-cooked) sausage of your liking
For topping: shredded cheddar or parmesan

In a large pot or dutch oven, saute onion and garlic in olive oil until soft. Add broth, beans, tomatoes and herbs. Bring to a boil. Add pasta and cook until pasta is all dente. Season with salt and pepper. Remove from heat. If desired, add greens and/or sausage just to wilt and/or heat through. Serve with desired cheese on top.

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