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<blockquote data-quote="moreluck" data-source="post: 805085" data-attributes="member: 1246">I would like this with a can of diced tomatoes thrown in too......&nbsp;<img src="http://food.sndimg.com/2010/food-logo-small.png" alt="" class="fr-fic fr-dii fr-draggable " style="" /> <img src="http://food.sndimg.com/2010/food-logo-small.png" alt="" class="fr-fic fr-dii fr-draggable " style="" /> Pasta E Fagioli (Pasta and Beans)&nbsp;By ellie3763 on February 02, 2011&nbsp;&nbsp;Ingredients <ul>
<li data-xf-list-type="ul"><ul>
<li data-xf-list-type="ul">2 tablespoons olive oil</li>
<li data-xf-list-type="ul">1 onion, finely chopped</li>
<li data-xf-list-type="ul">1 carrots, finely chopped</li>
<li data-xf-list-type="ul">1 celery, finely chopped</li>
<li data-xf-list-type="ul">2 garlic cloves, minced</li>
<li data-xf-list-type="ul">2 (15 ounce) cans cannellini beans, drained and rinsed</li>
<li data-xf-list-type="ul">3 cups chicken stock</li>
<li data-xf-list-type="ul">1 cup dry elbow macaroni or ditalini</li>
<li data-xf-list-type="ul">1/4 cup grated romano cheese</li>
</ul></li>
</ul>Direction &nbsp;In a large dutch oven, heat the olive oil over medium heat. Add the onion, carrot, and celery, and saute about 5 minutes, until onion is translucent. Add the garlic and stir until fragrant, 30 seconds. Add the beans and chicken stock. Bring to a simmer, cover, and simmer 5 minutes. Add the pasta and season with salt. Cover and simmer until the macaroni is cooked through, 12 to 15 minutes.
<ol>
<li data-xf-list-type="ol">Season with salt &amp; black pepper. Stir in the romano cheese right before serving.</li>
</ol></blockquote>

[QUOTE="moreluck, post: 805085, member: 1246"] [COLOR=teal]I would like this with a can of diced tomatoes thrown in too......[/COLOR] [IMG]http://food.sndimg.com/2010/food-logo-small.png[/IMG] [IMG]http://food.sndimg.com/2010/food-logo-small.png[/IMG] [B]Pasta E Fagioli (Pasta and Beans)[/B] By ellie3763 on February 02, 2011 [B]Ingredients [/B] [LIST] [*] [LIST] [*]2 tablespoons olive oil [*]1 onion, finely chopped [*]1 carrots, finely chopped [*]1 celery, finely chopped [*]2 garlic cloves, minced [*]2 (15 ounce) cans cannellini beans, drained and rinsed [*]3 cups chicken stock [*]1 cup dry elbow macaroni or ditalini [*]1/4 cup grated romano cheese [/LIST] [/LIST][B]Direction [/B] In a large dutch oven, heat the olive oil over medium heat. Add the onion, carrot, and celery, and saute about 5 minutes, until onion is translucent. Add the garlic and stir until fragrant, 30 seconds. Add the beans and chicken stock. Bring to a simmer, cover, and simmer 5 minutes. Add the pasta and season with salt. Cover and simmer until the macaroni is cooked through, 12 to 15 minutes.[LIST=1] [*]Season with salt & black pepper. Stir in the romano cheese right before serving. [/LIST] [/QUOTE]

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