Yield: 1 Servings
|8 ounces||Dried kidney beans|
|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||Fresh ground black pepper|
Soak beans overnight; boil atleast 15 min the next day, before using.
Heat oil in a large saucepan and saut 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 pure 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.