Mamma Mary's Pasta E Fagioli

---------- Recipe via Meal-Master (tm) v8.03

Title: Mamma Mary's Pasta E Fagioli
Categories: Soups, Pasta, Italian
Yield: 4 Servings

2 Garlic cloves; minced
2 tb Olive oil
1 cn Tomato sauce (8 oz)
1 c Water
1 cn Cannellini beans (16 oz)
1/2 lb Ditalini or elbow macaroni
Fresh parsley; chopped
Cheese; grated

In a saucepan, fry the garlic gently in the oil until
golden brown. Add the tomato sauce and water, and let
cook for 10 minutes. Add beans, stir gently, continue
to cook on simmer. Cook ditalini or elbow macaroni al
dente, drain and add to bean mixture. Stir gently. If
it gets too thick, add a little more water. Add
parsley. Serve immediately, or else the pasta will
absorb all the liquid. This is so good that I would
double the recipe, because it is delicious when
sprinkled with grated cheese, with Italian bread
dipped in the sauce. Some people love it cold the next
day, or you can add a little water and warm it up.
Enjoy! Serves 4.

VARIATIONS: Omit the can of tomato sauce and it
becomes a "white sauce" utilizing the white bean
juice. Pasta e Fagioli is great with a sprinkle of
crushed, dried hot pepper flakes. ALTERNATIVE:
Replace cannellini beans with a can of chick peas,
sweet peas, black eye peas or lima beans - whatever
matches your wallpaper best!

-----