All in the Pool Pasta Fagiola
1 lbditali or small shell pasta
2 can(s)canellini or kidney beans rinsed and drained
1 can(s)28 oz. tomato sauce
1 tspgarlic powder
2 Tbspdehydrated minced onion
1/4 cextra virgin olive oil
·salt and pepper to taste
2 cchicken stock in a box or chicken broth (your preference)
How to Make All in the Pool Pasta Fagiola
- Put 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.
- When 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.