Pasta & fagioli (soup)
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Pasta & fagioli (soup)
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Last updated 6/12/2012 12:48:32 AM. Recipe ID 9640. Report a problem with this recipe.
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      Title: Pasta & fagioli (soup)
 Categories: Soups, Italian
      Yield: 6 Servings
 
           -JUDI M. PHELPS
      8 oz 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 tb Olive oil
      1 lg Onion; chopped
      1    Celery rib; chopped
      3 cl Garlic; chopped
      2 c  Canned Italian plum tomatoes
           -drained
    1/2 ts Dried oregano
    1/4 ts Dried basil
      8 c  Chicken stock; preferably
           -homemade
      4 tb Italian parsley; chopped
      8 oz 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, it's worth
           -the cost
 
  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
 




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Recipe ID 9640 (Apr 03, 2005)

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