Italian Bean Soup With Pasta |
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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 6 |
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This hearty soup is made in the style of the Italian pasta e fagioli -a lusty main dish with beans, ham, sausage, veggetables, and pasta. For an Italian finishing touch, grind white pepper to taste and stir a spoonful of olive oil into each bowlful. Serve with cheese, if you wish. I found this on My Great recipes cards. I have not tried this recipe, but I'm posting it for a request. Ingredients:
1 cup great northern beans or 1 small white beans, rinsed and drained |
6 cups water |
2 tablespoons olive oil |
1 medium carrot, shredded |
1 stalk celery, thinly sliced |
1 large onion, finely chopped |
1 garlic clove (minced or pressed) |
1/4 cup chopped parsley |
1/2 cup thinly sliced pepperoni |
1 lb smoked ham hock (about) |
1 lb tomato |
1 teaspoon dried basil leaves |
1 bay leaf |
1/2 cup small shell pasta |
salt |
grated parmesan cheese (optional) |
Directions:
1. Place beans in a bowl; add 2 cups of the water, let stand overnight (or, bring to boiling in a medium saucepan, boil briskly 2 minutes., remove from heat, let stand, covered, 1 hour).
2. In a 5-6-quart kettle heat oil. Cook carrot, celery, and onion until onion is soft. Mix in garlic, parsley, and pepperoni. Add ham hock, tomatoes, (coarsely chopped, with liquid), basil, bay leaf, beans and liquid and remaining cups water.
3. Bring to boiling. Cover, reduce heat. Simmer until beans are tender and ham separates from bone, about 2 hours. Remove ham hock; discard bones, fat, skin and bay leaf. Return ham in chunks. Skim, discard fat.
4. Remove 1 cup of the beans. Press through food mill (or puree in blender with a little soup liquid). To soup add pasta shells. Bring to boiling. Cook, uncovered, stirring, until pasta is tender, 12-15 minutes.
5. Season to taste with salt.
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