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     Title: Slow Cooker Pasta E Fagioli
Categories: Beans, Vegetabes, Pasta, Cheese, Herbs
     Yield: 6 servings

     8 oz Dried white or cranberry
          - beans; soaked overnight,
          - drained
    10 cl Garlic; smashed, chopped
     2 lg Carrots; peeled, halved
          - lengthwise if thick,
          - sliced
     2    Celery ribs; sliced
     1    Parmesan rind; (optional)
          - (see Tip)
     1 lg Fresh rosemary sprig -OR-
     1 ts Dried rosemary
     5 c  Chicken broth
     1 ts Dried oregano
     1 ts Garlic powder
     1 ts Onion powder
    15 oz Can tomato sauce
     8 oz Ditalini pasta
     1 tb Tomato paste
     8 oz Green beans; in 1/2" lengths
          - (optional)
          Salt & black pepper
          Grated Parmesan; for topping
          - (optional)

 In a 6 to 8 qt slow cooker, combine the soaked beans, garlic,
 carrots, celery, Parmesan rind, rosemary, broth, oregano, and
 garlic and onion powders. Cook on low until the beans are very
 tender, 6 to 7 hours.

 Increase the heat to high. Whisk in the tomato sauce, ditalini,
 tomato paste, and green beans, if using.  Season with 2 ts salt and
 several generous grinds of black pepper. Cover and cook until the
 pasta and green beans are just tender, 20 to 25 minutes. Remove and
 discard the rosemary stem and Parmesan rind. Taste and add more
 salt and pepper, if you like. Serve with grated Parmesan on top, if
 desired.

 Tip: Many stores that sell grated Parmesan also sell Parmesan
 rinds, which are an affordable way to infuse rich flavor into any
 soup. Ask at the cheese counter of any well-stocked grocery store.
 The rinds can be kept in the freezer indefinitely and there's no
 need to defrost them before using.

 Recipe by Sarah DiGregorio

 RECIPE FROM: https://cooking.nytimes.com

 Uncle Dirty Dave's Archives

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