Pasta & fagioli (soup)
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| -JUDI M. PHELPS | ||
| 8 | ounces | Navy beans or |
| Dry cranberry beans; (these are hard to find but make an excellent soup if you they are available (check an Italian deli or gourmet market | ||
| Water ; for soaking beans | ||
| 3 | tablespoons | Olive oil |
| 1 | large | Onion; chopped |
| 1 | Celery rib; chopped | |
| 3 | cloves | Garlic; chopped |
| 2 | cups | Canned Italian plum tomatoes drained |
| ½ | teaspoon | Dried oregano |
| ¼ | teaspoon | Dried basil |
| 8 | cups | Chicken stock; preferably homemade |
| 4 | tablespoons | Italian parsley; chopped |
| 8 | ounces | Small pasta shells or |
| Other small shaped pasta | ||
| Salt to taste; optional | ||
| Freshly ground pepper | ||
| Parmesan cheese; freshly grated (use the best imported Parmesan cheese you can afford, it's worth the cost | ||
Directions
Soak beans overnight in water to cover. Next day drain water and rinse beans.
In a large Dutch oven, heat oil over medium heat and add the onion, celery, and garlic. Cook and stir gently for 3 minutes or until the vegetables are soft and begin to color slightly. Add tomatoes, oregano, basil, stock, parsley, and soaked beans. I usually add 1 cup of cold water at this point to the bean mixture. Bring to a boil, reduce heat, and simmer about 1-½ hours or until beans are soft.
About 30 minutes before soup is done, in a large pot of boiling water, cook pasta until al dente. Drain and rinse. Add to the soup mixture. Add freshly ground pepper and salt if you so desire. I do not cook with salt at all so the soup goes without it. Guests that wish a saltier soup can add it at the table. Serve soup with freshly grated Parmesan cheese.
This soup is one of our favorites on a cold wintery night, I usually serve with a mixed green salad, crusty sourdough bread, a simple fruit cup or baked apple for dessert, and of course a good Italian Chianti or Barbera Wine. Serves approximately 6 people.
From the kitchen of Judi & Jerry Phelps. jphelps@... or jphelps@...