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Prep Time: 15 Minutes Cook Time: 120 Minutes |
Ready In: 135 Minutes Servings: 20 |
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This could also be called Pasta Faggiole, Fazool, what ever lol. I should find someone who really knows Italian to tell me the correct spelling. I have seen many. Enywho, this is a hit; and if you cook the beans long enough it won't make you gassy. The leftovers are even better than when it is first cooked, and it is even good cold. If you wish this could be made with olive oil and veggie stock for a vegetarian dish. Ingredients:
1 lb goya 13 dried bean mix (or simmilar) |
32 ounces beef or 32 ounces chicken stock |
28 -32 ounces crushed tomatoes |
1 cup minced onion |
1 cup minced red bell pepper (i use the kind from the jar) |
1 cup minced celery |
1 cup chopped mushroom |
1 lb macaroni or 1 lb other small shell pasta, for soup |
2 slices bacon, minced |
basil |
oregano |
paprika |
cayenne |
salt and pepper |
1 bay leaf |
lots water, for dried beans and pasta prep |
Directions:
1. Follow instructions on the beans to reconstitute them.
2. Save the water on the last rinse for the soup.
3. In a large pot render the bacon until quite crisp, not burned.
4. Add in onion, celery, peppers and mushrooms.
5. Cook over low to medium heat until very soft and fragrant.
6. Pour in stock and beans (with their water) Add herbs and spices; take it easy, you can always add more.
7. Simmer over low heat for about an hour.
8. Add tomatoes, taste and adjust seasonings.
9. Boil water for the pasta in another large pot.
10. Cook the pasta about half way, drain and add to first pot.
11. Bring to a boil and cook noodles all the way.
12. Be sure not to ruin the beans by boiling too long.
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