Pasta e fagioli (pastafazool)
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Great Northern beans; picked over |
| ⅓ | pounds | Pinto beans; picked over |
| 5 | quarts | ;Water |
| 6 | ounces | Tomato paste |
| 1½ | tablespoon | Salt |
| 1 | teaspoon | Basil |
| 1 | teaspoon | Or‚gano |
| 2½ | tablespoon | Garlic, granulated |
| 1 | each | Celery stalk; cut into 3 pieces (discard later) |
| 1 | cup | Olive oil |
| 6 | eaches | Carrot; grated |
| 1 | each | Ham hock, smoked (opt) |
Directions
Cook beans in water for 15 minutes (boil hard until beans sink). Add in the rest of the ingredients. Keep slowly rolling boil until beans are done. (Not too soft). If soup is too thick add a little more water. Cook ½ lb. of small shell macaroni (al dente). Drain well, add to soup when serving. Proportions should be 30% macaroni to 70% soup. When serving add Parmesan cheese, pepper to taste. FREEZES VERY WELL.
Submitted By SAM WARING On 01-31-95