Pasta & fagioli (soup)

6 Servings

Ingredients

Quantity Ingredient
-JUDI M. PHELPS
8 ounces Navy beans or
Dry cranberry beans; (these are hard to find but make an excellent soup if you they are available (check an Italian deli or gourmet market
Water ; for soaking beans
3 tablespoons Olive oil
1 large Onion; chopped
1 Celery rib; chopped
3 cloves Garlic; chopped
2 cups Canned Italian plum tomatoes drained
½ teaspoon Dried oregano
¼ teaspoon Dried basil
8 cups Chicken stock; preferably homemade
4 tablespoons Italian parsley; chopped
8 ounces Small pasta shells or
Other small shaped pasta
Salt to taste; optional
Freshly ground pepper
Parmesan cheese; freshly grated (use the best imported Parmesan cheese you can afford, it's worth the cost

Directions

Soak beans overnight in water to cover. Next day drain water and rinse beans.

In a large Dutch oven, heat oil over medium heat and add the onion, celery, and garlic. Cook and stir gently for 3 minutes or until the vegetables are soft and begin to color slightly. Add tomatoes, oregano, basil, stock, parsley, and soaked beans. I usually add 1 cup of cold water at this point to the bean mixture. Bring to a boil, reduce heat, and simmer about 1-½ hours or until beans are soft.

About 30 minutes before soup is done, in a large pot of boiling water, cook pasta until al dente. Drain and rinse. Add to the soup mixture. Add freshly ground pepper and salt if you so desire. I do not cook with salt at all so the soup goes without it. Guests that wish a saltier soup can add it at the table. Serve soup with freshly grated Parmesan cheese.

This soup is one of our favorites on a cold wintery night, I usually serve with a mixed green salad, crusty sourdough bread, a simple fruit cup or baked apple for dessert, and of course a good Italian Chianti or Barbera Wine. Serves approximately 6 people.

From the kitchen of Judi & Jerry Phelps. jphelps@... or jphelps@...

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