Pasta fagioli (pasta & bean soup)
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Pasta fagioli (pasta & bean soup)
  Pasta    Soups    Italian    Beans  
Last updated 6/12/2012 12:48:35 AM. Recipe ID 9707. Report a problem with this recipe.
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      Title: Pasta fagioli (pasta & bean soup)
 Categories: Soups, Pasta, Italian
      Yield: 1 Servings
 
      1 lb Northern white beans; soak
           -overnight
    1/2 c  Onion; chopped
    1/3 c  Olive oil
    2/3 c  Celery; chopped
    3/4 lb Ham
  1 1/2 ts Basil
      3 ts Italian seasoning
      3    -4 garilc clove; minced
  1 1/2 ts Black pepper
      7 oz 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 1/2
  cup chopped onions in 1/3 cup olive oil until pale yellow, on medium
  heat. Add: 2/3 c. chopped celery, 3/4 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: 1 1/2 tsp. basil, 3
  tsp. Italian seasoning, 3-4 cloves garlic (or 1 1/2 tsp. minced
  garlic), 1 1/2 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.
 




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Recipe ID 9707 (Apr 03, 2005)

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