This is the recipe that I was talking about in my thread about a Dutch Oven. Keep in mind, I have not attempted to make this yet. And actually, if anyone has a better recipe for this soup, I'd like to try that one too. I have been eating the Progresso canned version of it, and would really like to try to make my own.
The Link:
Olive Garden Pasta Fagioli
The Recipe:
1 pound Can undrained northern beans
2 cans Sliced-style stewed tomatoes -- 14 oz each
1 pound Jar Prego spaghetti sauce
2 Ribs celery -- sliced thin
1 small Onion -- chopped
2 cups Small spiral pasta -- uncooked
Salt and pepper
Combine everything in Dutch oven on medium-high. Bring just to a boil; turn to low. Cover pan with lid and allow to cook gently 30 minutes or until pasta is tender.
So, do I really need a Dutch Oven for this?