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Title: Pasta E Fagioli Soup (Pasta and Bean)
Categories: Soup Ethnic
Yield: 8 Servings
1 | lb | Cranberry beans |
OR small red beans | ||
8 | c | Water |
3 | Garlic cloves (divided) | |
1 | lg | Onion, chopped |
1 1/2 | c | Shredded carrots |
1 | c | Finely chopped celery |
14 | oz | Can Italian style tomatoes |
3 | lb | Shank end, bone in, fully |
Cooked ham | ||
1/4 | c | Tiny soup pasta (pastina) |
2 | tb | Olive oil |
2 | tb | Minced fresh parsley |
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 - 2 1/2 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. ==
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