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Pasta and Bean Soup
Recipe By : adapted from James McNair's Soups (c) 1990
Serving Size : 6 Preparation Time :0:00
Categories : Vegetable Soup
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup cannellini beans
5 tablespoons olive oil
1 cup finely chopped onion -- yellow
1/2 cup finely chopped celery
1 teaspoon minced garlic
1/4 cup fresh sage -- chopped
1 tablespoon chopped fresh rosemary
2 bay leaves
1 cup diced carrot -- scrubbed
1/2 cup fennel bulbs -- chopped
1 cup plum tomatoes -- chopped drained
3 tablespoons fresh flat-leaf parsley -- chopped
2 cups low sodium vegetable broth
pinch Salt
pinch Freshly ground black pepper
3/4 cup macaroni -- or small pasta
3 tablespoons chopped fresh basil -- and/or
fennel weed
grated Parmesan cheese
Fresh basil -- for garnish
Italian pasta e fagioli is a hearty combination of pasta and bean. Try other
dried beans and pasta shapes. This version is meatless; about 300 cals, 12 g
fat (MasterCook III)
Carefully pick over the beans to remove any shriveled beans and foreign matter.
Rinse, cover with cold water, and soak overnight. Drain and aside.
In a soup pot, heat 2 tablespoons of the oil medium-high heat. Add the onion
and celery and saute until soft, abour 5 minutes. Add the garlic, sage, and
rosemary and saute 1 minute longer. Add the bay leaves, drained beans, and
enough water to cover by about 1 inch. Bring to a boil, then reduce heat,
cover, and simmer 1 1/2 hours.
In a skillet, heat the remaining 3 tablespoons olive oil over medium-high heat.
Add the pancetta or ham, carrot, and fennel, if using and saute until the
pancetta is cooked, about 5 minutes. Add the meat to the beans. Stir in the
tomato, parsley, and broth and season to taste with salt and pepper. Cover and
simmer until the beans are very tender, about 1 hour longer; add more liquid if
necessary to keep the beans covered during cooking.
About 20 minutes before the soup is ready to serve, increase the heat and bring
the soup to a boil. Stir in the macaroni and cook until al dente. Just before
serving, stir in the minced basil or fennel greens.
Ladle the soup into preheated bowls, sprinkle with Parmesan cheese, garnish
with basil or fennel sprigs. Pass additional cheese at the table.
Alternatively, pour the soup into a container and refrigerate, uncovered until
cool, then tightly cover and store for up to 3 days. Slowly reheat by adding
herbs, cheese, and garnish.
[patH 01 Oct 96]
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