Side Pannel
Pasta E Fagioli 4
Ingredients List
- 8 oz Dried kidney beans
- 1 oz Oil
- 1 Clove garlic; finely chopped
- 1 sm Onion; finely chopped
- 1 sm Carrot; finely chopped
- 1 Stalk celery; finely chopped
- 2 tb Parsley; finely chopped
- 14 oz Tomatoes; chopped, in juice
- 2 oz Bacon; finely chopped
- 1 3/4 pt Beef stock
- 6 oz Pasta (small)
- Parmesan cheese
- Salt
- Fresh ground black pepper
Directions
Soak beans overnight; boil atleast 15 min the next day, before using.
Heat oil in a large saucepan and sautŽ garlic, onion, carrot, celery,
parsley and bacon until softened and bacon is slightly brown. Add tomatoes,
stock and drained beans (after boiling!). Bring to a boil, cover and simmer
until beans are tender - approx. 3 hours, but maybe less depending on the
beans.
Scoop out a cupful of beans and purŽe in blender. Place back in the soup
and season with salt and pepper. Bring to a boil again and add pasta. Cook
until pasta is tender, about 15 min. Stir occasionally to prevent sticking.
Serve with grated parmesan cheese and more pepper.
NOTES : This soup should be very thick, so some liquid may need to be
evaporated.
Heat oil in a large saucepan and sautŽ garlic, onion, carrot, celery,
parsley and bacon until softened and bacon is slightly brown. Add tomatoes,
stock and drained beans (after boiling!). Bring to a boil, cover and simmer
until beans are tender - approx. 3 hours, but maybe less depending on the
beans.
Scoop out a cupful of beans and purŽe in blender. Place back in the soup
and season with salt and pepper. Bring to a boil again and add pasta. Cook
until pasta is tender, about 15 min. Stir occasionally to prevent sticking.
Serve with grated parmesan cheese and more pepper.
NOTES : This soup should be very thick, so some liquid may need to be
evaporated.
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