Pasta & Fagioli (soup) Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
-JUDI M. PHELPS,
8 ounce: Navy beans or,
Dry cranberry beans, (these are hard to find but make an excellent soup if you they are available (check an Italian deli or gourmet market
Water, for soaking beans
3 tbsp: Olive oil,
1 large: Onion, chopped
1: Celery rib, chopped
3 centiliter: Garlic, chopped
2 cup: Canned Italian plum tomatoes drained,
1/2 tsp: Dried oregano,
1/4 tsp: Dried basil,
8 cup: Chicken stock, preferably homemade
4 tbsp: Italian parsley, chopped
8 ounce: Small pasta shells or,
Other small shaped pasta,
Salt to taste, optional
Freshly ground pepper,
Parmesan cheese, freshly grated (use the best imported Parmesan cheese you can afford, its worth the cost
Directions:
Soak beans overnight in water to cover. Next day drain water and
rinse beans.
In a large Dutch oven, heat oil over medium heat and add the onion,
celery, and garlic. Cook and stir gently for 3 minutes or until the
vegetables are soft and begin to color slightly. Add tomatoes,
oregano, basil, stock, parsley, and soaked beans. I usually add 1
cup of cold water at this point to the bean mixture. Bring to a boil,
reduce heat, and simmer about 1-1/2 hours or until beans are soft.
About 30 minutes before soup is done, in a large pot of boiling
water, cook pasta until al dente. Drain and rinse. Add to the soup
mixture. Add freshly ground pepper and salt if you so desire. I do
not cook with salt at all so the soup goes without it. Guests that
wish a saltier soup can add it at the table. Serve soup with freshly
grated Parmesan cheese.
This soup is one of our favorites on a cold wintery night, I usually
serve with a mixed green salad, crusty sourdough bread, a simple
fruit cup or baked apple for dessert, and of course a good Italian
Chianti or Barbera Wine. Serves approximately 6 people.
From the kitchen of Judi & Jerry Phelps. jphelps@slip.net or
jphelps@best.com
Source from luhu.jp
rinse beans.
In a large Dutch oven, heat oil over medium heat and add the onion,
celery, and garlic. Cook and stir gently for 3 minutes or until the
vegetables are soft and begin to color slightly. Add tomatoes,
oregano, basil, stock, parsley, and soaked beans. I usually add 1
cup of cold water at this point to the bean mixture. Bring to a boil,
reduce heat, and simmer about 1-1/2 hours or until beans are soft.
About 30 minutes before soup is done, in a large pot of boiling
water, cook pasta until al dente. Drain and rinse. Add to the soup
mixture. Add freshly ground pepper and salt if you so desire. I do
not cook with salt at all so the soup goes without it. Guests that
wish a saltier soup can add it at the table. Serve soup with freshly
grated Parmesan cheese.
This soup is one of our favorites on a cold wintery night, I usually
serve with a mixed green salad, crusty sourdough bread, a simple
fruit cup or baked apple for dessert, and of course a good Italian
Chianti or Barbera Wine. Serves approximately 6 people.
From the kitchen of Judi & Jerry Phelps. jphelps@slip.net or
jphelps@best.com
Source from luhu.jp