* Crossposted from: [MME] Gourmet
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Olive Garden Pasta Fagioli
 Categories: Prodigy, Dec.
      Yield: 1 Servings
 
MMMMM-----------------WALDINE VAN GEFFEN VGHC42A----------------------
      1 lb Can undrained northern beans
      2 cn Sliced-style stewed tomatoes
           -14 oz each
      1 lb Jar Prego spaghetti sauce
      2    Ribs celery; slice thin
      1 sm Onion; chopped
      2 c  Small spiral pasta; uncooked
           Salt and pepper
 
  Combine everything in Dutch oven on medium-high. Bring just to a
  boil; turn to low. Cover pan with lid and allow to cook gently 30
  minutes or until pasta is tender. Source: Gloria Pitzer
 
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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Pasta Fagioli
 Categories: Soups, Italian, Beans, Pasta
      Yield: 6 Servings
 
      1 lb Great Northern Beans (picked
           -over)
    1/3 lb Pinto Beans (also picked
           -over)
      5 qt Water
      1 sm Can tomato paste
  1 1/2 tb Salt
      1 ts Basil (a little more won't
           -hurt)
      1 ts Oregano (a little more won't
           -hurt)
  2 1/2 tb Granulated garlic or 1 - 1
           -1/2 tbsp. garlic powder
      1    Stalk celery cut into 3
           -pieces - discard later
      1 c  Olive oil (Bertoli works
           -very well)
      6    Carrots (grated)
 
  (optional) 2/3 lb smoked picnic ham or 1 smoked ham hock
  
  Cook beans in water for 15 minutes (boil hard until beans sink). Add
  in the rest of the ingredients.  Keep slowly rolling boil until beans
  are done. (Not too soft). If soup is too thick add a little more
  water. Cook 1/2 lb. of small shell macaroni (al dente). Drain well,
  add to soup when serving. Soup should be 30% macaroni - 70% soup.
  When serving add parmesan cheese, pepper to taste.
  
  FREEZES VERY WELL.
 
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... Sincerely yours Gigi
---
 * Crossposted from: [MME] Gourmet
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Pasta Fagioli (Italian Bean Soup)
 Categories: Soups, Pasta, Italian
      Yield: 4 Servings
 
      1    Carrot; chopped
      1    Onion; chopped
      1    Rib celery; chopped
      4    Strips bacon; chopped
      1    Clove garlic; chopped
      1 tb Olive oil
      1 cn Tomatoes; chopped (28 oz.)
      1 cn Chicken broth; not condensed
  1 1/2 c  Water
      1 cn White beans; (19 oz.)
      2 tb Parsley; chopped
    1/2 c  Ditalini pasta; cooked
 
   In a large pot, saute carrot, onion, celery, bacon and garlic
  lightly in olive oil.  Add tomatoes, water and broth. Simmer for 1/2
  hour. Add parsley, beans and pasta. Heat through.
 
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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Pasta Fagioli (Pasta and Bean Soup)
 Categories: Soups, Pasta, Italian
      Yield: 1 Servings
 
      1 lb Northern white beans; soak
           -overnight
    1/2 c  Onion; chopped
    1/3 c  Olive oil
    2/3 c  Celery; chopped
    3/4 lb Ham
  1 1/2 ts Basil
      3 ts Italian seasoning
      3    -4 garilc clove; minced
  1 1/2 ts Black pepper
      7 oz Small shells pasta
 
    In a shallow pan, cover 1 pound Northern white beans with cold
  water by 2 inches above beans.  Let sit overnight. Next day: Drain
  and rinse beans. Cover with cold water again in a pot, which can be
  used on the stove top and in the oven.  Bring to a moderate boil on
  stove top. Then place in a preheated oven at 325 degrees for 1 hour,
  covered. Keep in liquid until ready to use.  In large pot saute 1/2
  cup chopped onions in 1/3 cup olive oil until pale yellow, on medium
  heat. Add: 2/3 c. chopped celery, 3/4 lb. chopped ham.  Cook for 10
  minutes. Then add: Cook on medium low heat for 20-25 minutes. Reserve
  2 cups of the beans (to mash) and add rest of beans to vegetable
  mixture. Cook for 5 minutes. Then add: Bring to a boil. Mash the 2
  cups of beans and then add this to the soup with: 1 1/2 tsp. basil, 3
  tsp. Italian seasoning, 3-4 cloves garlic (or 1 1/2 tsp. minced
  garlic), 1 1/2 tsp. black pepper.  When soup boils add 7 ounce
  package of small salad shells until al dente (it still has a "bite"
  to it, not too soft). Serve in bowls along with a salad and garlic
  bread for dinner or alone with crackers for luncheon. This can be
  frozen.
 
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... Sincerely yours Gigi
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