Pasta e Fagioll |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 6 | |||||||||
| INGREDIENTS: | ||
| 1 large onion, chopped (1 cup) | 1 small clove of garlic, minced | 2 tablespoons vegetable oil |
| 2 envelopes instant chicken bouilon or 2 chicken-bouillon cubes | 4 cups water | 1/2 pound macaroni shells |
| 4 cups diced cooked pork | 1 can (about 1 pound) tomatoes | 1 can (about 1 pound) red kidney beans |
| 1 bay leaf | 1 teaspoon salt | 1/2 teaspoon leaf oregano, crumbled |
| 1/4 teaspoon pepper | 1/4 cup grated Parmesan cheese | 1 tablespoon chopped parsley |
| 1 | Saute onion and garlic in sald oil just until softened in large kettle or Dutch oven. Add chicken bouillon or cubes and water; cover; heat to boiling. Stir in macaroni shells; cook 10 minutes, or until almost tender. |
| 2 | Stir in remaining ingredients, except cheese and parsley. Heat to boiling, stirring often. Cook 10 minutes, or until macaroni is tender; remove bay leaf. |
| 3 | Ladle into heated soup bowls or plates; sprinkle cheese and parsley over. |