This makes a wonderful Lenten dish as well as a symbolic meal to celebrate feast days of Virgin and Martyrs’.

Pasta e Fagioli
(I usually double this recipe so we have leftovers.)

2T. olive oil
1c. chopped onion
3 cloves garlic, minced
2 (14.5 oz) cans stewed tomatoes
3c. low sodium chicken broth (or veg) (I use leftover red wine in place of some (or all) of the broth)
1 (15 oz) can cannellini beans
1/4 c. chopped fresh parsley
1 t. dried basil leaves
1/4 t. ground black pepper
1/4 lb. seashell pasta (uncooked)

Heat oil in dutch oven, add onion and garlic and cook about 5 minutes. Add undrained tomatoes (I run these through my processor first), undrained cannellini beans, broth, parsley, basil and pepper and bring to boil. Let boil for approx 1 minute and then let simmer about 10 minutes, covered. Add pasta to to soup and simmer approx 10-12 minutes or until pasta is tender. Serve immediately and enjoy!

Courtesy of Molly Smith at 4 Real Learning Forums


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Rocky Mountain Catholic Home Educator’s Conference

June 21-23, 2007

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