Pasta e fagioli 4

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.

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