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Pasta E Fagioli

Submitted by: Barbara Domonkos-Bodnar of Johnstown, PA | Date Added: 12 Oct 2009
Listed in: Main Dish

1 (8-oz.) pkg. Small Macaroni

4 T. Olive Oil

1/2 cup Red Onion, chopped

1 cup Celery, chopped

1 small Yellow Squash, chopped w/ skin

2 (16-oz.) cans Beef Broth

2 (16-oz.) cans Italian Diced Tomatoes

1 tsp. Mrs. Dash

1-2 tsp. Garlic, powder or fresh pressed

1 tsp. Parsley

1 tsp. Basil

1 tsp. Salt

2 T. Sugar

Pepper to taste

1 small can Great Northern Beans

1 small can White or Red Kidney Beans

Cook macaroni following package directions.

Meanwhile put oil in large skillet.

Add onion, celery, squash and saute with garlic about 15 minutes.

Add a little water as it cooks, add spices, then the tomato & broth.

Simmer about 1/2 hour then add your beans and 1/2 cup water and simmer another 15 minutes.

Put small amount of macaroni into a soup bowl and allow room for the veggies and broth, pour over macaroni.

Sprinkle w/ grated Romano & Parmesan cheese & croutons if you like.