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«Pasta e fagioli»: THE stew!

18 January, 2010

Originally published in Journal de Montréal on November 10, 2007.

This classic Italian recipe is more than just a dish of pasta and fagioli (Italian for beans). It’s the sublime union of two noble ingredients, whose catalyst is olive oil.

This is the ideal stew for food lovers, incompetent cooks, large families, loners, the penniless, pasta lovers, vegetarians, those who want to include pulses in their food, those who love comfort food, those who want to stock up on food in the freezer, etc.

Do you recognize yourself here??? It becomes irresistible once you’ve tasted it.

You don’t believe me? Come on, I dare you…

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Author

Cinzia Cuneo

Cinzia Cuneo, founder of SOSCuisine.com, never wanted to neglect the quality of her food. She shares her special expertise to make good food quickly and without complications!

Cinzia Cuneo

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2 Responses to “«Pasta e fagioli»: THE stew!”

January 19, 2010 at 9:13 pm, Melinda Tai said:

I love your blog—and its recipes. Very nice. I will certainly try this recipe as I love pasta and beans. A fine combination for gas…heee. Thanks for the post

January 24, 2010 at 11:00 am, Jane W. said:

Love your recipes. We made this one and our guests thought we hired an Italian cook!

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