Pasta E Fagioli Soup (pasta And Bean) Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
1 lbs: Cranberry beans,
OR small red beans,
8 cup: Water,
3: Garlic cloves, divided
1 large: Onion, chopped
1 1/2 cup: Shredded carrots,
1 cup: Finely chopped celery,
14 ounce: Can Italian style tomatoes,
3 lbs: Shank end, bone in, fully
Cooked ham,
1/4 cup: Tiny soup pasta, pastina
2 tbsp: Olive oil,
2 tbsp: 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 - 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. ==
Source from luhu.jp
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. ==
Source from luhu.jp