Pasta e fagioli soup (pasta and bean)

Yield: 8 servings

Measure Ingredient
1 pounds Cranberry beans
\N \N OR small red beans
8 cups Water
3 \N Garlic cloves (divided)
1 large Onion, chopped
1½ cup Shredded carrots
1 cup Finely chopped celery
14 ounces Can Italian style tomatoes
3 pounds Shank end, bone in, fully
\N \N Cooked ham
¼ cup Tiny soup pasta (pastina)
2 tablespoons Olive oil
2 tablespoons Minced fresh parsley
\N \N Grated parmesan cheese

In six quart stock pot, combine dried beans and water, bring to a boil continue to boil for two minutes, then remove from heat. Cover and let stand for one hour.

Mince or press one clove of the garlic; add to bean mixture along with onion, carrots, celery, tomatoes and ham. Bring to a boil, then reduce heat and simmer covered until beans are tender (2 - 2½ hours)

Lift out ham and discard bone; coarsely chop ham. In a blender or food processor, whirl about half of the soup until smooth; return to pan. Add the pasta and chopped ham and cook stirring over medium heat for about 5 minutes or until pasta is tender.

Finely chop remaining two cloves of garlic. In a small frying pan cook garlic in oil until lightly browned.

Pour soup into a tureen. Spoon oil and garlic mixture into center of soup and sprinkle parsley around mixture.

Serve with parmesan cheese.

Source: Sunset Italian Cookbook == Courtesy of Dale & Gail Shipp, Columbia Md. ==

Submitted By GAIL SHIPP On 03-05-95

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