Pasta e fagioli soup (pasta and bean)
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Cranberry beans |
| OR small red beans | ||
| 8 | cups | Water |
| 3 | 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 |
| Cooked ham | ||
| ¼ | cup | Tiny soup pasta (pastina) |
| 2 | tablespoons | Olive oil |
| 2 | tablespoons | Minced fresh parsley |
| Grated parmesan cheese | ||
Directions
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