Pasta a Fagioli

By molpel

Ingredients

• 1/4 C. Olive Oil
• 4 Lg. Garlic cloves, minced
• 1 tsp Rosemary, dried
• 1 1/2 C. Canned Whole Tomatoes, chopped
• Salt
• Pepper
• 7 C. Chicken Stock or Cold Water
• 6 oz Small Pasta (Ditalini)
• 2 19oz cans Cannellini Beans, drained and rinsed

Details

Servings 6

Preparation

Step 1

Heat the oil in a large soup kettle or stock pot. Add the garlic and rosemary and saute over MEDIUM heat until the garlic is golden, about 2 minutes.

Add tomatoes and a generous amount of salt and pepper. Simmer for several minutes or until the tomatoes soften.

Add the chicken stock or water to the pot and bring to a boil. Reduce the heat and simmer briskly for 5 minutes. Add the pasta to the broth and cook until the pasta is almost tender, 7-10 minutes.

Add the beans tot he pot and simmer for several minutes to blend the flavors and finish cooking the pasta. Adjust the seasonings.

Serve in warm bowls and drizzle with olive oil to taste.