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PASTA E FAGIOLI

2 cloves garlic, finely chopped
2-3 tablespoons olive oil
1/2 cup tomato puree
5-6 fresh sage leaves, chopped
1 can Great White Northern beans, drained and washed
4 cups chicken or beef stock
1 1/2 cups of pasta
grated parmesan cheese

In a 2-3 quart saucepan, saute a clove or two of garlic, finely
chopped, in a few tablespoons of olive oil. Do not let garlic turn
dark. Add about 1/2 cup tomato puree, or even better, a tomato
sauce which has been prepared for pasta. Add 5-6 fresh sage leaves
chopped, or the equivalent of dried sageleaves. Saute enough for
the flavors to blend. Then add a can of Great Northern White beans,
which have been gently washed and drained to remove the canned
liquid. Add and sautee the mixture for a few minutes.

Then add about 4 cups of chicken or beef stock and bring to a
simmer. Add pasta. The quantity can vary, but about 1 1/2 cups.
As the pasta cooks, you can monitor how much liquid is absorbed
and continue to add stock. The best type of pasta to use for this
is something like macaroni-salad pasta, or medium shells. Cook
until pasta is done. The soup should be very thick but have enough
liquid so that it is not too dry. Serve with grated cheese. Just
as good the next day.

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