all in the pool pasta fagiola
(1 rating)
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I grew up having pasta fagiola practically every Friday night. This recipe is much simpler than the one I had been making for years. Everything starts out in the same big soup pot and cooks together. You won't believe how good the end result is. I hope you enjoy it as much as my family and friends do. Mangia!
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(1 rating)
yield
8 -10 as an appetizer or 6 hungry adults for dinner
prep time
20 Min
cook time
30 Min
method
Stove Top
Ingredients For all in the pool pasta fagiola
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1 lbditali or small shell pasta
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2 cancanellini or kidney beans rinsed and drained
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1 can28 oz. tomato sauce
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1 tspgarlic powder
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2 Tbspdehydrated minced onion
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1/4 cextra virgin olive oil
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salt and pepper to taste
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2 cchicken stock in a box or chicken broth (your preference)
How To Make all in the pool pasta fagiola
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1Put all ingredients into your soup pot except for the garlic powder and olive oil. Add water to make the dish as thick or thin as you like. Bring to a boil over medium heat and then lower to medium low and cover. Cook (stirring occasionally to prevent from sticking) for approximately 20 to 30 minutes.
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2When the pasta fagiola is almost done to your liking, heat up the olive oil in a separate little pan. When the oil is hot, pour the garlic powder into the hot oil until it turns a light brown color. Pour the olive oil/garlic powder mixture into the pasta fagiola and stir well. Let it all sit for approximately 5 to 10 minutes and serve with some crusty Italian bread.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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