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Pasta e Fagioli




Source of Recipe


Internet with my changes


Recipe Introduction


Parmesan rind helps flavor the soup


List of Ingredients





1 16 oz. can of cannellini beans,
soaked
2 tablespoons olive oil
1 onion, minced
1 stalk celery, chopped
1 carrot, minced
1 cup chopped ham or pepperoni
2 cloves garlic, minced

1 (28 ounce) can crushed
tomatoes
4 cups beef stock
1 tablespoon chopped fresh
thyme
1 bay leaf
1 pinch ground black pepper
2/3 cup seashell or ditalini pasta
lots of grated Parmesan cheese

Recipe





1. Drain the beans and set aside.
2. In a large stockpot heat the oil over moderate heat until hot. Add the onion, celery and carrot and cook, stirring occasionally, for 5 minutes. Add ham or pepperoni and garlic and cook stirring for 1 minute. Add tomatoes, beans, beef stock, thyme, bay leaf and pepper to taste. Bring to a boil and simmer, covered, for 30 minutes.
3. Transfer 1/2 cup of the beans to a small processor or blender and puree. Return beans to pot and season with salt and pepper to taste. Bring liquid to a boil and add pasta. Simmer until pasta is tender, about 6 minutes.