MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Pasta Fagioli
Categories: Italian, Pasta
Yield: 1 Batch

1 c Celery; diced
1 c Onions; diced
2 c Ham; diced
3 tb Olive oil
2 tb Garlic; chopped
28 oz Cannellini white kidney
-beans (2 cans)
1 1/2 c Marinara (meatless) sauce
4 c Low-fat, low sodium chicken
-stock
1 1/2 tb Dry oregano
2 ts Dry basil
1 ts Crushed red pepper
2 ts Dry parsley
Salt & pepper; to taste
2 c Uncooked Ditalini (or any
-small soup pasta)

Delicioso!

Cook the pasta 1/2 way then drain it and rinse with cool water. Set it
aside.

Add the olive oil, celery, onions, ham, and garlic to the pot.

Sauté over high heat (stirring constantly) for about 5 minutes, but
don't let anything brown.

Add the beans (juice and all).

Add the chicken stock, marinara sauce and the herbs & spices. Bring
to a boil and then reduce heat and simmer on low for 10 minutes.

Add the 1/2 cooked pasta and let simmer for 5 more minutes.

Serve it with Italian or French bread and *real* butter.

Note: Only add the pasta to the pot of soup if you plan on eating all
of the soup. Otherwise, add a little bit of pasta to each serving
bowl and top with soup and chill the remaining soup & pasta
separately so that the pasta doesn't overcook.

Recipe by Kendall F. Stratton III (K3)

Recipe FROM: <https://web.archive.org/web/20170328103831/
http://recfoodcooking.org/sigs/Kendall F. Stratton III (K3)/
Pasta Fagioli.html>

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