Pasta fagioli (pasta & bean soup)

Yield: 1 Servings

Measure Ingredient
1 pounds Northern white beans; soak overnight
½ cup Onion; chopped
⅓ cup Olive oil
⅔ cup Celery; chopped
¾ pounds Ham
1½ teaspoon Basil
3 teaspoons Italian seasoning 4 garilc clove; minced
1½ teaspoon Black pepper
7 ounces Small shells pasta

In a shallow pan, cover 1 pound Northern white beans with cold water by 2 inches above beans. Let sit overnight. Next day: Drain and rinse beans. Cover with cold water again in a pot, which can be used on the stove top and in the oven. Bring to a moderate boil on stove top. Then place in a preheated oven at 325 degrees for 1 hour, covered. Keep in liquid until ready to use. In large pot saute ½ cup chopped onions in ⅓ cup olive oil until pale yellow, on medium heat. Add: ⅔ c. chopped celery, ¾ lb. chopped ham. Cook for 10 minutes. Then add: Cook on medium low heat for 20-25 minutes. Reserve 2 cups of the beans (to mash) and add rest of beans to vegetable mixture. Cook for 5 minutes. Then add: Bring to a boil. Mash the 2 cups of beans and then add this to the soup with: 1½ tsp. basil, 3 tsp. Italian seasoning, 3-4 cloves garlic (or 1 ½ tsp. minced garlic), 1 ½ tsp. black pepper. When soup boils add 7 ounce package of small salad shells until al dente (it still has a "bite" to it, not too soft). Serve in bowls along with a salad and garlic bread for dinner or alone with crackers for luncheon. This can be frozen.

Similar recipes