Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| \N \N | -JUDI M. PHELPS |
| 8 ounces | Navy beans or |
| \N \N | 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 |
| \N \N | Water ; for soaking beans |
| 3 tablespoons | Olive oil |
| 1 large | Onion; chopped |
| 1 \N | 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 |
| \N \N | Other small shaped pasta |
| \N \N | Salt to taste; optional |
| \N \N | Freshly ground pepper |
| \N \N | Parmesan cheese; freshly grated (use the best imported Parmesan cheese you can afford, it's worth the cost |
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@...