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Ingredients:
8 ounces Fasolino's Elbows #72
1 tsp Fasolino's Extra Virgin Olive Oil
2 cups Fasolino's Whole Italian Tomatoes
1 cup dried kidney beans
6 cups water
1 onion, finely chopped
4 cloves garlic, minced
1 carrot, thinly sliced
1 green pepper, chopped
1 tsp salt
3 Tbsp fresh basil, chopped, or 1 Tbsp dried basil
Directions:
Soak beans overnight. Drain off soaking water, rinse beans and drain again. Put soaked beans into a large, heavy-bottomed soup pot with 6 cups water. Bring to a boil, lower heat and simmer 1 1/2 to 2 hours until beans are tender. Drain excess liquid, leaving just enough to make a gravy-like sauce.
Sauté onions, garlic, carrots and green pepper. Add vegetables, tomatoes and salt to beans and simmer 20 minutes.
In a separate pot, bring 2 quarts of salted water to a boil and cook pasta until al dente. Drain and rinse well. Gently stir pasta and basil into the beans and serve.
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