I call it that because a) I didn't use a recipe, just made it up; and b) it doesn't have the traditional fagioli ingredients, but it kind of turned out the same. I had everything on hand in my pantry. And if I may pat myself on the back, it was pretty darn tasty too!
2 slices bacon, chopped
1/2 onion, chopped
1 carrot, diced
olive oil
1 can petite diced tomatoes with garlic and olive oil
1 can chicken broth
1 can black beans, drained and rinsed
1 can kidney beans, drained and rinsed
1 Tbsp italian seasoning
salt and pepper
1/4 box linguini, broken in half, then broken again
In a large soup pot, fry out the bacon until crisp, remove and set on a paper towel lined plate. Remove most of bacon fat, leaving a little to cook the veggies.
Add onion, carrot and saute until soft. Add salt and pepper to taste. Add a splash of olive oil. Add all cans, and fill the chicken broth can with water and add to the pot. Stir well, adding the italian seasoning. Turn up the heat to a low boil and add the linguini. Cook until tender, on medium to medium high.
Once the pasta is tender, serve with some diced bacon on top and a sprinkle of parmesan, if desired.
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