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Pasta fagioli
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| Artist: |
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| Categories: |
Beans, Italian, Pastas & Noodles, Soups & Stews, Western European |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| 1
| lbs | Great Northern Beans (picked | | | -over) | | 1/3
| lbs | Pinto Beans (also picked | | | -over) | | 5
| quart | Water | | 1
| small | Can tomato paste | | 1 1/2
| tbsp | Salt | | 1
| tsp | Basil (a little more won't | | | -hurt) | | 1
| tsp | Oregano (a little more won't | | | -hurt) | | 2 1/2
| tbsp | Granulated garlic or 1 - 1 | | | -?tbsp. garlic powder | | 1
| | Stalk celery cut into 3 | | | -pieces - discard later | | 1
| cup | Olive oil (Bertoli works | | | -very well) | | 6
| | Carrots (grated) |
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Procedures:
| 1 | (optional) 2/3 lb smoked picnic ham or 1 smoked ham hock cook beans in water for 15 minutes (boil hard until beans sink). | | 2 | Add in the rest of the ingredients. | | 3 | Keep slowly rolling boil until beans are done. | | 4 | (not too soft). | | 5 | If soup is too thick add a little more water. | | 6 | Cook ?lb. of small shell macaroni (al dente). | | 7 | Drain well, add to soup when serving. | | 8 | Soup should be 30% macaroni - 70% soup. | | 9 | When serving add parmesan cheese, pepper to taste. | | 10 | Freezes very well |
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