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Season by Season with Chris Fennimore
Organized by spring, summer, fall and winter, this collection includes 36 months of Chris' recipes from Pittsburgh Magazine as well as many of his personal reflections.
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PASTA E FAGIOLI


Primary category: Italian

Ingredients

1 medium onion
3 TB olive oil
2 cloves garlic
1 quart chicken stock
2 cans cannelini beans (or chick peas)
Salt and pepper
Freshly grated romano cheese

Procedure

Finely chop the onion and sauté in olive oil. When the onion is soft (but not brown) add the finely minced garlic and then the two cans of beans. Stir for a minute and then add the chicken stock. Bring to a boil and then lower to a simmer.

Boil macaroni until it is 'al dente' - almost tender. Drain the pasta and add it to the beans. Stir and taste for seasoning. Add salt and pepper to taste. Serve with freshly grated romano cheese.

Variations: There is nothing to keep you from adding other vegetables while you are sautéing the onions. I've used green peppers, escarole, finely chopped broccoli, carrots and spinach. You can also add a few peeled and diced tomatoes.

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Pasta e Fagioli - NOTES

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Pasta e Fagioli - REVIEWS

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