Pasta E Fagiolle
Yield
3 servingsPrep
10 minCook
30 minReady
40 minLow Cholesterol, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoon |
onions
chopped |
|
| 1 | pound |
pinto beans
|
|
| ¼ | cup |
olive oil
|
|
| 3 | cup |
beef stock
|
|
| 3 | tablespoon |
carrots
chopped |
|
| 1 | x |
black pepper
|
*
|
| 3 | tablespoon |
celery
chopped |
|
| 6 | ounce |
pasta, elbow macaroni
|
|
| 2 | small |
pork chops
|
*
|
| 2 | tablespoon |
Parmesan cheese
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
onions
chopped |
|
| 453.6 | g |
pinto beans
|
|
| 59 | ml |
olive oil
|
|
| 7.1E+2 | ml |
beef stock
|
|
| 45 | ml |
carrots
chopped |
|
| 1 | x |
black pepper
|
*
|
| 45 | ml |
celery
chopped |
|
| 173.4 | ml/g |
pasta, elbow macaroni
|
|
| 2 | small |
pork chops
|
*
|
| 3E+1 | ml |
Parmesan cheese
|
|
Directions
Sauté onions, add celery, carrots, and pork.
Add tomatoes and cook for 20 minutes.
Add precooked beans and cook for 5 minutes, then add broth and bring to a boil.
To thicken, scoop out ½ of the beans and put in a food processor.
Adjust liquid and macaroni. Cook until ready and add cheese at last minute.
