Pasta e fagioli soup
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | pounds | Dried cannellini beans -- |
| Rinsed and soaked | ||
| 2 | Potatoes -- peeled & quartered | |
| 2 | tablespoons | Olive oil |
| ½ | Onion -- chopped | |
| 1 | Stalk celery -- chopped | |
| ½ | Carrot -- peeled and chopped | |
| 1 | teaspoon | Dried sage |
| 1 | teaspoon | Dried rosemary |
| 1 | cup | Small pasta -- cooked & drained |
| Salt and pepper | ||
Directions
Bring a large pot of water to a boil. Add the beans and potatoes and cook until tender, 11/2 to 2 hours. Set aside to cool. Puree the mixture in a blender with enough of the cooking water to make a smooth, thin puree. Heat the olive oil in a saucepan over medium heat. Add the onion, celery, carrot and herbs and saute until soft, about 10 minutes. Puree the mixture in a blender or food processor.
Combine both purees with the cooked pasta. Bring to a boil over medium heat. Season with salt and pepper and serve.
Recipe By : New York Cookbook From: Meg Antczak Date: 08-23-95 (14:12) (159) Fido: Cooking