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LOCATION: Recipes >> Soups >> Pasta E Fagioli 01

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Pasta e fagioli

3 tablespoons olive oil
2 cloves garlic, crushed
16 oz can Italian plum tomatoes, drained and chopped
2 tablespoons fresh chopped parsley
1/2 teaspoon dried basil
1/4 teaspoon dried oregano
15 oz can cannellini beans (white kidney beans)
salt/pepper to taste
8 oz fettuccini

In medium saucepan heat oil on medium-low heat and add garlic,
cooking until turning golden. Add tomatoes and continue to cook
for about 5 minutes, stirring occasionally. Add parsley, basil
and oregano and cook another 15 minutes, crushing tomatoes with
the back of a spoon as they cook. Add beans and cook until beans
are heated through (about 5 minutes).

Place cooked fettuccini in circle on plate and spoon the fagioli
in center. Serve with parmesan cheese.

Serves 2-4

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