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Pasta e Fagioli
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* onion
* carrots
* celery
* garlic

* stock
* tin of plum tomatoes
* fennel heart
* cannellini 
* bay leaves and rosemary

* cavolo nero
* small pasta like ditalini

1. Sauté the first ingredients.
2. Add the second ingredients and slow cook anywhere from 1-6 hrs.
3. Half an hour before the end pureé a fraction of the soup to achive thickness and add the cavolo nero. This soup can store for a week or two.
4. Separately boil the pasta in salted water and add to soup portion when al dente.