Yield: 6 Servings
|2 cups||Cranberry beans, dried|
|6 cups||Cold water|
|½ cup||Dry white wine|
|2 cups||Beef stock|
|4½ cup||Chicken stock|
|3 \N||Garlic cloves, crushed|
|1 tablespoon||Tomato paste|
|2 tablespoons||Chopped parsley|
|1 cup||Tubetti pasta (not cooked)|
|\N \N||(small tube pasta)|
|⅓ cup||Grated parmesan cheese|
|\N \N||Chopped parsley|
|\N \N||Extra virgin olive oil|
|\N \N||Grated parmesan cheese|
Place the beans and the cold water in a large stock pot and bring to a boil Cover the pot and turn off the heat (leave the pot covered).
Allow to stand for one hour. Drain the beans and return to the pot.
Add the wine and the beef and chicken stocks, bring to a boil, cover and simmer gently for 30-45 minutes until beans are almost tender.
PERSONAL NOTE: 30 - 45 minutes does not seem to me to be long enough time to get those beans tender. Suggest allowing a much longer time!! With slotted spoon, scoop out half the beans and puree. Return the pureed beans to the pot. Add the garlic, tomato paste, parsley and the raw tube pasta and simmer gently uncovered for 25 to 30 minutes or until the pasta is very tender and the soup is thick. Stir the soup regularly to prevent the pasta from sticking to the bottom of the pot.
Stir in the ⅓ cup parmesan cheese.
Garnish with chopped parsley, a drizzle of olive oil and grated Parmesan cheese.
Source: Gourmet - Italian
== Courtesy of Dale & Gail Shipp, Columbia Md. ==