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-This is the way my grandmother used to make our Pasta E Fagioli. This delicious recipe has been treasured in my family for many years, and hopefully you will enjoy it as much as we have.
PASTA E FAGIOLI (Pasta and white beans soup)
½ pound dry navy beans or 2 cans of ready to use beans-
(If you use the dry beans rinse and let soak overnight in water)
2 cloves garlic, sliced
Stalk of celery, chopped
4 tbsp extra virgin olive oil
2 plum tomatoes chopped or 2 peeled plum tomato from the can
½ pound spaghetti, chopped in 1 inch pieces
Salt and pepper to taste
Optional: you can add different pasta types to your ingredients such as tubettini and small maccheroni
Bring the beans to boil in 10-12 cups water, then at low heat cook until they became tender and the skin of the beans are broken, this will take about 1 hour.

Add the sliced garlic, the tomato and the chopped celery to the oil, and more hot water if needed. Let cook for 10 minutes more.

When ready to eat, add salt and pepper if desired. Cook the pasta inside the same pot as the beans. Serve warm with grated cheese.

Optional: As a variant, add a cup of steamed mussels, out of the shell. Add the mussels to the cooking pasta about 3 minuets before finish.

If you enjoy pork, you can add pig skin, pig foot, pig meat, of a little bit of each. In a separate pan with a little bit of oil and salt, boil the meat until tender. Add the meat when you are ready to cook the pasta.

Servings: 6-8 servings

Nutritional information per serving

No nutrition information available

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