It's just another Manic Monday and after a week or two of hiatus it's BACK and time for another "Manic Monday Menu"!
This weeks "Manic Monday Menu" was a request by listener Lori who saw a pic of this on my facebook. It's a family recipe, but as with any family recipe...there may be a few special secrets that were left out.
So here is my exclusive recipe for:
MANIC’S PASTA FAGIOLI
Ingredients you will need:
-1 tablespoon olive oil
-4 slices of bacon or prosciutto, chopped
-2 cups chopped onions
-1/2 cup chopped celery
-1/2 cup chopped carrot
-2 tablespoons minced garlic
-1 tablespoon dried oregano, crushed
-2 cans of reduced-sodium chicken broth
-1 can no-salt-added diced tomatoes, undrained
-1 cup whole grain medium pasta (shape of your choice)
-1 can no-salt-added cannellini beans (white kidney beans), rinsed and drained
-1/2 cup snipped fresh parsley
-2 tablespoons lemon juice
-1/4 cup finely shredded Parmesan cheese (1oz)
In a Dutch oven, heat oil over medium-high heat. Add bacon or prosciutto; cook for 2 to 3 minutes or until crisp. Using a slotted spoon, transfer to paper towels; let drain. Set aside.
Add onions, celery, carrot, and garlic to the Dutch oven; cook over medium heat for 3 to 4 minutes or until softened, stirring frequently. Stir in oregano and stir for 1 minute. Add broth, tomatoes, and pasta. Bring to boiling; reduce heat. Simmer, uncovered, about 15 minutes or until pasta is tender.
Meanwhile, use a fork to mash one can of the beans. Stir the whole and mashed beans into pasta mixture. Simmer about 5 minutes or until heated through.
Stir in parsley and lemon juice. Immediately ladle into serving bowls. Sprinkle with Parmesan and the prosciutto/bacon.
Hope you enjoyed this recipe for MANIC’S PASTA FAGIOLI! Now that’s Italian! ;)
If you have a recipe and/or tip you'd like me to feature in a future "Manic Monday Menu" or you have any questions you can email them to me at:
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