Rosanna’s Pasta e Fazool

Rosanna’s Pasta e Fazool

[blockquote text=”I love to cook! I have many friends and family members with health issues, so I’ve learned to experiment and adapt my cooking to different needs – including vegan, vegetarian, no/low salt and gluten-free. My best skill is in using herbs, spices, seasonings and culinary techniques to bring out the best in good food.“
Rosanna L. Hudgins


1 package (8 ounces) elbow macaroni
1 tablespoon olive oil or vegetable oil
½ cup chopped onion
1 package (10 ounces) frozen mixed vegetables, thawed and drained
3 cloves fresh garlic or ½ teaspoon garlic powder
¼ teaspoon red pepper flakes
¼ cup chopped celery or ½ teaspoon celery flakes or celery seeds
1 tablespoon olive oil or vegetable oil
1 can (28 ounces) crushed tomatoes, undrained
1 can (19 ounces) black beans, drained
1 can (19 ounces) pinto beans, drained
1 can (15 ounces) red kidney beans, drained
1 ½ tablespoons lemon juice or ¼ teaspoon lemon peel
1 tablespoon dried red bell pepper flakes
1 ½ tablespoons Italian seasoning
1 bay leaf
1/8 teaspoon black pepper
About 3 to 6 cups vegetable or chicken stock


Cook macaroni according to package directions. Drain cooked macaroni; set aside.


Place 1 tablespoon olive oil in skillet. Heat medium skillet over medium heat; add chopped onion to skillet. Cook onion about 1 minute; place mixed vegetables, garlic, red pepper flakes, celery into skillet with onion. Cook vegetable mixture about 3 to 5 minutes or until heated. Remove vegetable mixture from skillet; place in another container and set aside. Pour 1 tablespoon olive oil in skillet; heat over medium heat. Place crushed tomatoes in skillet; cook about 3 to 4 minutes or until mixture is boiling.


Place all ingredients in large pot; stir until well mixed. Cook over low heat 45 minutes. Remove bay leaf before serving. Sprinkle with shredded cheese if desired.


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