Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 8 ounces | Dried kidney beans |
| 1 ounce | Oil |
| 1 \N | Clove garlic; finely chopped |
| 1 small | Onion; finely chopped |
| 1 small | Carrot; finely chopped |
| 1 \N | Stalk celery; finely chopped |
| 2 tablespoons | Parsley; finely chopped |
| 14 ounces | Tomatoes; chopped, in juice |
| 2 ounces | Bacon; finely chopped |
| 1¾ pint | Beef stock |
| 6 ounces | Pasta (small) |
| \N \N | Parmesan cheese |
| \N \N | Salt |
| \N \N | Fresh ground black pepper |
Soak beans overnight; boil atleast 15 min the next day, before using.
Heat oil in a large saucepan and sautŽ garlic, onion, carrot, celery, parsley and bacon until softened and bacon is slightly brown. Add tomatoes, stock and drained beans (after boiling!). Bring to a boil, cover and simmer until beans are tender - approx. 3 hours, but maybe less depending on the beans.
Scoop out a cupful of beans and purŽe in blender. Place back in the soup and season with salt and pepper. Bring to a boil again and add pasta. Cook until pasta is tender, about 15 min. Stir occasionally to prevent sticking.
Serve with grated parmesan cheese and more pepper.
Posted to MC-Recipe Digest V1 #294 Date: Mon, 11 Nov 1996 12:16:33 -0500 From: Lisa Johnston <ejohn03@...> NOTES : This soup should be very thick, so some liquid may need to be evaporated.