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LOCATION: Recipes >> Soups >> Pasta E Fagioli 03

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Pasta fagioli

1 can white navy beans
8 to 10 Roma tomatoes
olive oil
garlic to taste
a little onion
2 cans chicken broth
a dash hot pepper
oregano
salt and pepper
any small Italian pasta like ditalini

Begin the sauce/broth by frying the garlic (and onion if you chose)
in the olive oil until brown.

Chop the tomatoes, add them, the hot pepper, oregano, and let stew
for a couple of minutes.

Add the beans and the chicken broth and let cook until beans are
hot.

Cook the pasta separately until it's al dente. Take the broth off
the heat, add the pasta, serve. Serve with a grated pecorino
romano. (The pecorino is sharper than the usual parmesan and is
much more traditional to the flavors of Southern Italy.)

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