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| Your "One Stop Italian America" |
Giuseppe Verdi Lodge #2818
Order Sons of Italy in America
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| 1 medium onion, chopped 1 or 1 cloves of garlic to taste Enough olive oil to cover the bottom of pan 1- 28 oz can whole or diced tomatoes 3 can chicken broth salt, pepper, garlic powder, onion powder to taste 1 Tbl. Parsley 1 tsp basil Grated romano or parmesan cheese 3 cans of cannellini beans juice and all (I like chick peas better so I substitute) ¾ lb. ditalini pasta or small elbows Saute onion and garlic with olive oil in large pot until both are soft and onions are transparent. Run tomatoes through blender until pureed. Add to pot with chicken broth and next three seasonings. (If you like other seasonings you can experiment with this). Sometimes I add a little more olive oil as it cooks. Let simmer for an hour. Add beans and simmer for about ½ hour. While soup is heating, bring water to a boil and add ditalini. Bring to a rolling boil until pasta is al dente. Drain and add to soup mixture and serve immediately. I serve with grated parmesan or romano cheese on top. I like this dish soupy so I serve it right away. If you want it thicker you can wait ½ hour or so and it will start to thicken up. Enjoy this inexpensive but tasty dinner! |
| Here's a great recipe submitted by Paula Cirulli. It was enjoyed by all at our January meeting. Thanks for sharing it with us Paula! |