Pasta Fagioli or Pasta Fazool

2 cans 16 oz cannellini beans, (white great northern navy beans, lentils chickpeas or your favorite beans can be used as substitutions) freshly cooked dried beans

1 can 28 oz can whole tomatoes cut up or use 1 pound plum tomato put through the food processor

12 ounces of chicken broth use 28 ounces and omit the tomato paste if making a soup version

salt, pepper to taste

2 tablespoons tomato paste

½ cup celery hearts

¼ cup extra virgin olive oil

½ cup white or red dry wine

1 or 2 fresh basil leaf, 2 cloves chopped or 2 teaspoons fresh garlic minced or more to taste and 1 teaspoon parsley, ½ teaspoon of granulated garlic powder or more to taste (an optional pinch of cayenne pepper or red pepper flakes for a little heat.)

½ lb. ditalini boiled separately and drained or baby shells, and even orzo will work.

grating cheese

Canola or Extra Virgin Olive oil

2 tablespoons granulated white sugar or see below ( grandma used sugar)

subheading: * Optional Notes:

4 or more baby carrots ( adds sweetness)naturally I always use them instead of sugar

¼ to half cup chopped escarole or spinach adds color and flavor

Directions at whatscookinitalianstylecuisine.com

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