This recipe calls for fresh tomatoes.
Ingredients
- 1 onion chopped
- 2 cloves garlic chopped
- 1 or 2 tablespoon olive oil
- 4 tomatoes chopped
- 2 tablespoons tomato paste
- 3 tablespoons parsley chopped
- salt and pepper to taste
- 2 tablespoons flour
- 1 quart water
- 2 15 ounces cans cannelloni beans undrained
- 1/2 pound elbow macaroni
- Romano cheese to taste
Directions
Brown onions and garlic in oil. Add tomatoes, tomato paste, parsley, salt and pepper. Make a paste of two tablespoons flour and two tablespoons water, add paste to the tomato mixture. Add one quart water and stir thoroughly. Add cannelloni beans and simmer on low for 1 hour, stirring occasionally. Cook macaroni, add to the soup and simmer on low another hour. The soup will thicken as it simmers.
Photo by Galen Ludwick Harris