Pasta & Fagioli (Soup)
pasta, soups & stews
8 oz navy beans or
1 dry cranberry beans; (these are hard to find b
1 water; for soaking beans
3 tablespoon olive oil
1 large onion; chopped
1 celery rib; chopped
3 centiliter garlic; chopped
2 cup canned italian plum tomatoes draine; d
1/2 teaspoon dried oregano
1/4 teaspoon dried basil
8 cup chicken stock; preferably homemade
4 tablespoon italian parsley; chopped
8 oz small pasta shells or
1 other small shaped pasta
1 salt to taste; optional
1 freshly ground pepper
1 parmesan cheese; freshly grated (use the b
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
Yield: 6 servings
