astray recipes: Pasta e fagioli 4

Categories: Soups
Yield: 1 Servings

Measure	Ingredient
8 ounces	Dried kidney beans
1 ounce	Oil
1	Clove garlic; finely chopped
1 small	Onion; finely chopped
1 small	Carrot; finely chopped
1	Stalk celery; finely chopped
2 tablespoons	Parsley; finely chopped
14 ounces	Tomatoes; chopped, in juice
2 ounces	Bacon; finely chopped
1¾ pint	Beef stock
6 ounces	Pasta (small)
	Parmesan cheese
	Salt
	Fresh ground black pepper

Soak beans overnight; boil atleast 15 min the next day, before using.

Heat oil in a large saucepan and sautŽ garlic, onion, carrot, celery, parsley and bacon until softened and bacon is slightly brown. Add tomatoes, stock and drained beans (after boiling!). Bring to a boil, cover and simmer until beans are tender - approx. 3 hours, but maybe less depending on the beans.

Scoop out a cupful of beans and purŽe in blender. Place back in the soup and season with salt and pepper. Bring to a boil again and add pasta. Cook until pasta is tender, about 15 min. Stir occasionally to prevent sticking.

Serve with grated parmesan cheese and more pepper.

Posted to MC-Recipe Digest V1 #294 Date: Mon, 11 Nov 1996 12:16:33 -0500 From: Lisa Johnston <ejohn03@...> NOTES : This soup should be very thick, so some liquid may need to be evaporated.

pasta e fagioli 4