Pasta fagioli (pasta & bean soup)
[an error occurred while processing this directive]

[an error occurred while processing this directive]
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.
[an error occurred while processing this directive]

      Title: Pasta fagioli (pasta & bean soup)
 Categories: Soups, Pasta, Italian
      Yield: 1 Servings
      1 lb Northern white beans; soak
    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

Didn't find the recipe you were looking for? Search for more here!

How're we doing?

Have you spotted a recipe on this site that is erroneous, incomplete, dangerous, in an inappropriate category, or that may infringe a copyright? If so, please make a note of the "Recipe ID" number at the bottom of the recipe's page and e-mail us with your concerns.

Recipe ID 9707 (Apr 03, 2005)

[an error occurred while processing this directive]