Pasta fagioli ala cardosa
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Pasta fagioli ala cardosa
  Pasta    Soups    Italian  
Last updated 6/12/2012 12:48:35 AM. Recipe ID 9710. Report a problem with this recipe.
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      Title: Pasta fagioli ala cardosa
 Categories: Soups, Pasta, Italian
      Yield: 1 Servings
 
      4 lb Fresh Roman or Cranberry
           -beans (white with a red
           -fleck running through) or
      1 lb Dried beans soaked overnight
      2 lg Onions; chopped
      1 c  Italian parsley; coarsely
           -chopped
    1/2 lb Ditalini macaroni
     10 lg Cloves garlic; sliced
           Salt and pepper
           Olive oil
           Locatelli cheese
 
   Cook all of the beans in two quarts of water until tender; drain and
  reserve the fluid.  Put half of the beans through a food mill,
  putting the pulp back into the reserved fluid and discarding the
  skins. Meanwhile, saute onion until transparent in olive oil; add
  chopped parsley and garlic slices and add to the bean pulp and wat
  mixture. Add more water if necessary and season with salt and pepper
  to taste. Add the raw macaroni and cook until tender.  Then add
  remaining cooked beans and heat through. The consistency should now
  be of a hearty soup. Serve piping hot drizzling olive oil on top of
  each bowl. A sprinkling of fresh grated Locatelli cheese is optional,
  but adds delicious flavor. A wonderful dinner when served with a
  crispy green salad, crusty Italian bread, and a bottle of your
  favorite wine.
 




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Recipe ID 9710 (Apr 03, 2005)

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