Pasta e fagioli
Source of Recipe
Aunt Saunny
1 pound dried navy beans
1 tablespoon olive oil
1 cup chopped onion
1/2 cup sliced carrot
1/2 cup chopped celery
2 garlic cloves, crushed
1 (28-ounce) can diced tomatoes, undrained
9 cups water
1/4 teaspoon crushed red pepper
1 bay leaf
1 teaspoon salt
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1/4 teaspoon dried rosemary
2 garlic cloves, crushed
3/4 cup uncooked medium elbow macaroni (about 4 ounces)
1 cup chopped fresh flat-leaf parsley
1/4 teaspoon black pepper
3/4 cup (3 ounces) grated fresh parmesan cheese
1. Sort and wash beans, and place in a large Dutch oven. Cover with
water to 2 inches above beans; bring to a boil, and cook for 2
minutes. Remove beans from heat; cover and let stand for 1 hour.
Drain beans in a colander.
2. Heat oil in pan over medium heat until hot. Add onion, carrot, and
celery, and saute 5 minutes or until tender. Add 2 garlic cloves;
cook 1 minute. Add tomatoes; bring to a boil. Cover, reduce heat, and
simmer for 10 minutes, stirring occasionally. Add beans, 9 cups
water, red pepper, and bay leaf, and bring to a boil. Cover, reduce
heat, and simmer for 1 hour and 50 minutes. Add salt, oregano, thyme,
rosemary, and 2 garlic cloves; cover and simmer 25 minutes or until
beans are tender. Discard bay leaf.
3. Place 2 cups bean mixture in a food processor; process until
smooth. Return bean puree to pan, and stir well. Add pasta; cook 7
minutes or unti pasta is done. Remove from heat; stir in parsley and
black pepper. Ladle soup into bowls, and sprinkle with cheese. Yield:
8 servings.
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