Pasta & Fagioli

cookingintuscany.cc

Cathy

subheading: For the soup:

250 gr / 4 cups (about 15 oz) cooked beans

200 gr / 2 cups (about 7 oz pasta) - like ditalini or any pasta broken into one-inch pieces

2 carrots, chopped in dices

1 medium-to-large yellow onion, finely chopped

2 stalks of celery finely chopped

½ cup bacon (optional)

Sage & Rosemary, finely chopped.

2 bay leaves

3 to 4 Tbs olive oil

½ handful coarse sea salt

Salt & pepper to taste

A pinch of dried red chili pepper flakes (optional)

subheading: For the sauté:

6 cherry tomatoes, chop in quarters

2 Tbs extra virgin olive oil

3 garlic cloves, peeled and chopped

subheading: For garnish:

10 gr / ½ cup fresh parsley leaves finely chopped

a light drizzle of olive oil

Directions at cookingintuscany.cc

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