Pasta fagioli (pasta and bean soup) Recipe

Home -> [Italian, Pastas & Noodles, Soups & Stews, Western European] -> [Pasta fagioli (pasta and bean soup) Recipe]

Pasta fagioli (pasta and bean soup)

Artist:

Categories:

Italian, Pastas & Noodles, Soups & Stews, Western European

Yield:

Rating:

Print Recipe

Favorites

Add to Favorites

Ingredients:

Procedures:

1	In a shallow pan, cover 1 pound northern white beans with cold water by 2 inches above beans.
2	Let sit overnight.
3	Next day: drain and rinse beans.
4	Cover with cold water again in a pot, which can be used on the stove top and in the oven.
5	Bring to a moderate boil on stove top.
6	Then place in a preheated oven at 325 °F for 1 hour, covered.
7	Keep in liquid until ready to use.
8	In large pot saute ?cup chopped onions in 1/3 cup olive oil until pale yellow, on medium heat.
9	Add: 2/3 c. chopped celery, ?lb. chopped ham.
10	Cook for 10 minutes.
11	Then add: cook on medium low heat for 20-25 minutes.
12	Reserve 2 cups of the beans (to mash) and add rest of beans to vegetable mixture.
13	Cook for 5 minutes.
14	Then add: bring to a boil.
15	Mash the 2 cups of beans and then add this to the soup with: 1 ?tsp. basil, 3 tsp. italian seasoning, 3-4 cloves garlic (or 1 ?tsp. minced garlic), 1 ?tsp. black pepper.
16	When soup boils add 7 ounce package of small salad shells until al dente (it still has a "bite" to it, not too soft).
17	Serve in bowls along with a salad and garlic bread for dinner or alone with crackers for luncheon.
18	This can be frozen.