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