Me ton ximwna pou erxete, ena apo ta agapimena mou fagita einai h Italikh delicioso soupa (pixth).
Ylika
1 cup ditalini or elbow macaroni, uncooked
1 tablespoon olive oil or vegetable oil
1 medium onion, finely chopped
1 carrot, finely chopped
1 stalk celery, finely chopped
1 clove garlic, minced
1 can cannellini beans, drained and rinsed (white kidney beans)
1 (14 1/2 ounce) can diced tomatoes
1/2 teaspoon salt
1/4 teaspoon black pepper
4 cups water
1/4 cup grated parmesan cheese
1/4 cup chopped fresh parsley
Ektelesh
Cook pasta in boiling salted water.
While pasta is cooking, heat oil in a large saucepan over medium heat until hot.
Add onion, carrot and celery and cook for 15 minutes or until tender, stirring occasionally.
Add garlic and cook one minute more.
Add beans, tomatoes, salt, pepper, and water and heat to boiling over high heat.
Reduce heat to low-med heat and simmer, uncovered for 20 minutes.
Stir in drained pasta, cheese and parsley and cook until heated through.
Add Garlic bread and enjoy.
(Arketo gia 3 atoma, ektos ean pinas poly  )
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