Recipe: Pasta e Fagioli (using dried beans)

PASTA E FAGIOLI

1/2 cup white navy beans
enough water or chicken stock to cook beans in
1/4 cup olive oil
3 garlic cloves, crushed
1 tbsp. flour
1/4 cup tomato paste
pinch thyme
pinch rosemary
pinch basil
pinch oregano
salt and pepper (to taste)
1 cup cooked pasta shells
Chopped fresh parsley (for garnish)

Soak beans in water overnight.

Drain the beans. Cover the beans with water or chicken stock 2-3 inches above the beans and simmer until tender (start checking at about 30 minutes). Add warm water or stock as needed to keep the beans covered in liquid. Keep hot in the liquid while preparing the sauce.

Heat the oil and lightly brown the garlic in the oil, add the flour and cook 5 minutes. Add tomato paste and some bean cooking liquid to thin if needed. Add all of the seasonings and cook 10 minutes; remove garlic.

Add the sauce to the beans and cook for an hour. Stir in the cooked pasta.

Pour into a bowl and sprinkle with a bit of chopped parsley.

Makes about 1 2/3 cups
From: Recipelink.com
Source: Vintage magazine recipe clipping, not dated