Pasta e fagioli soup

Yield: 6 servings

Measure Ingredient
¼ pounds Dried cannellini beans --
\N \N Rinsed and soaked
2 \N Potatoes -- peeled & quartered
2 tablespoons Olive oil
½ \N Onion -- chopped
1 \N Stalk celery -- chopped
½ \N Carrot -- peeled and chopped
1 teaspoon Dried sage
1 teaspoon Dried rosemary
1 cup Small pasta -- cooked & drained
\N \N Salt and pepper

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

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