Ginny's Pasta e Fagioli

entree
  • Olive oil to cover bottom of pan
  • 1 large sweet onion chopped
  • 1 cup chopped celery (3 medium ribs)
  • 3 cloves garlic minced
  • 2 cans low salt kidney beans drained
  • 1/2 cup white wine
  • 2 cans low salt diced tomatoes
  • 1 TBS dried oregano
  • 1 tsp dried basil
  • 1/4 tsp dried red pepper flakes
  • 3 bay leaves
  • 1/2 to 3/4 lb pasta, preferable ziti (I used mini ziti)
  • 1/2 cup snipped fresh parsley
  • 3/4 cup grated parmesan cheese
  1. In a large pot, heat oil over medium-high heat. Cook onion, celery and garlic for 2 to 3 minutes or until onion is translucent, stirring occasionally. ( I cooked it more than 3 minutes because the celery was coarsely chopped)
  2. Stir in the beans, wine, tomatoes, oregano, basil and bay leaves; increase heat to high and bring to a boil.
  3. Stir in red pepper flakes and simmer covered for ten minutes or until flavors are combined. ( I simmered for at least 30 minutes or so)
  4. Meanwhile, cook pasta and drain well.
  5. In large bowl (or pot) stir together all ingredients except for 1/2 cup parmesan which you add on top before serving. Serve in bowls.

Servings: 6

Source: Ginny