astray recipes: Pasta e fagioli soup

Categories: Soup/stew
Yield: 6 servings

Measure	Ingredient
¼ pounds	Dried cannellini beans --
	Rinsed and soaked
2	Potatoes -- peeled & quartered
2 tablespoons	Olive oil
½	Onion -- chopped
1	Stalk celery -- chopped
½	Carrot -- peeled and chopped
1 teaspoon	Dried sage
1 teaspoon	Dried rosemary
1 cup	Small pasta -- cooked & drained
	Salt and pepper

Bring a large pot of water to a boil. Add the beans and potatoes and cook until tender, 11/2 to 2 hours. Set aside to cool. Puree the mixture in a blender with enough of the cooking water to make a smooth, thin puree. Heat the olive oil in a saucepan over medium heat. Add the onion, celery, carrot and herbs and saute until soft, about 10 minutes. Puree the mixture in a blender or food processor.

Combine both purees with the cooked pasta. Bring to a boil over medium heat. Season with salt and pepper and serve.

Recipe By : New York Cookbook From: Meg Antczak Date: 08-23-95 (14:12) (159) Fido: Cooking

pasta e fagioli soup