Frugal Gourmet's Pasta E Fagioli |
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Prep Time: 60 Minutes Cook Time: 60 Minutes |
Ready In: 120 Minutes Servings: 8 |
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This is Jeff Smith's recipe AKA The Frugal Gourmet. Hope you enjoy! Ingredients:
2 cups cranberry beans |
6 cups water |
1/2 cup dry white wine |
2 cups beef stock |
4 1/2 cups chicken stock |
3 garlic cloves (crushed) |
1 tablespoon tomato paste |
2 tablespoons parsley (chopped) |
1 cup tubetti pasta (not cooked!) |
1/3 cup parmesan cheese (grated) |
parsley (chopped) |
extra virgin olive oil |
parmesan cheese (grated) |
Directions:
1. Place the beans and cold water in a 6-quart pot and bring to a boil. Cover the pot and turn off the heat (leave the pot covered on the very burner you used). Allow to stand 1 hour. Drain the beans and return to the pot. Add the wine and the Beef and Chicken stock, and bring to a boil, cover, and simmer gently for 30 minutes. Strain out half the beans and puree. Return the pureed beans to the pot. Add the garlic, tomato paste, parsley, and the raw tubetti pasta and simmer gently, uncovered, for 25 to 30 minutes or until the pasta is very tender and the soup is thick. Stir the soup regularly to prevent the pasta from sticking to the bottom of the pot. Stir in the 1/3 cup of Parmesan cheese. Garnish with chopped parsley, a drizzle of extra virgin oil, and grated Parmesan cheese.
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