Pasta Fagioli

When I was a young girl, according to the rules of the Catholic Church, we weren't permitted to eat meat on Friday. Every Friday night, my mom would make Pasta Fagioli and fried fillet of fish....and of course ensalada. 

The crusty Italian bread was invited to every meal but especially on Friday night. We would wipe our dishes clean, sopping up the juices of the pasta fagioli, with the warm slices of bread. 

Basically, Pasta Fagioli is just a fancy name for macaroni and bean soup. Add your own special touches and make it your own.

Buon appetito!

Pasta Fagioli

• 1 tbs olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced 
• salt & and pepper to taste
• 1 tsp of parsley flakes
• 1/2 tsp of dried basil
• 1 - 15 oz can of white navy or cannellini beans (Marty likes the navy beans)
• 1 - 8 oz can of tomato sauce
• 1/2 of a 14.5 oz can of diced tomatoes
• 2 - 14.5 oz can of low sodium chicken broth
• 3/4 cup small pasta (uncooked)
• 1/3 cup freshly grated Parmesan

1. In a large saucepan, over medium heat, sauté onion and garlic until onion is translucent. Stir in chicken broth, tomatoes and tomato sauce, beans, add parsley and basil and simmer on low for 15 to 20 minutes. 
2. Cook pasta in a separate pot according to package directions.
3. Add cooked pasta. Simmer for an additional 5 minutes.
4. Serve with grated Parmesan cheese and parsley flakes sprinkled on top. 

** Variations: Add 2 tbs chopped frozen spinach, red pepper flakes or sauteed sliced sausage or smoked ham.