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Pasta Fagiole

December 9, 2010

This week we ate the dry beans we grew in the garden this summer.

Lots and lots of beans, and all we ended up with was this.

Still, we figured it was enough for one meal.  So on the menu, pasta fagiole! This is a staple ours during the winter months.

INGREDIENTS:

  • 1 large onion, chopped
  • 1 cup chopped celery
  • 2 garlic cloves, minced
  • 2 1/2 cups tomato sauce
  • 1 quart water
  • 1 1/2 cups small shells
  • 16 oz. dry white beans (or canned cannellini beans)
  • oregano, parsley, salt and pepper to taste

What I love about this recipe is that, with the exception of the oil, shells, salt and pepper, all of our ingredients were local this year. In fact, even from our own garden.

But first we had to soak our dry beans.  We left them overnight in a pot, soaking for at least 8 hours.

The next day, we boiled them for about an hour, slightly overcooking them.

To make pasta fagiole:

1.  Sautee onions and garlic

2. Add celery and sautee

3.  Add water and sauce and seasonings to taste

4. Add beans and simmer until heated through

5. Add shells, simmer for 10-12 minutes.

6. Make sure seasonings are still to taste, and serve! (Serves 4)

So easy, vegetarian, and almost all local.

P.S. – I got a new image editing program (only $11.99 marked down from 5 x as much!) on Cyber Monday.  You can expect to see more crude paint “drawings” from now on. And I apologize in advance, since I can barely draw a straight line :)

 

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One Comment leave one →
  1. S-A permalink
    December 9, 2010 8:54 pm

    Looks YUMMY! My mom used to put bacon in her pasta fagioli. Obviously I am not going to do that, so it’s nice to see a vegan version.

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