Pasta e fagioli (pastafazool)

1 servings

Ingredients

Quantity Ingredient
1 pounds Great Northern beans; picked over
⅓ pounds Pinto beans; picked over
5 quarts ;Water
6 ounces Tomato paste
1½ tablespoon Salt
1 teaspoon Basil
1 teaspoon Or‚gano
2½ tablespoon Garlic, granulated
1 each Celery stalk; cut into 3 pieces (discard later)
1 cup Olive oil
6 eaches Carrot; grated
1 each Ham hock, smoked (opt)

Directions

Cook beans in water for 15 minutes (boil hard until beans sink). Add in the rest of the ingredients. Keep slowly rolling boil until beans are done. (Not too soft). If soup is too thick add a little more water. Cook ½ lb. of small shell macaroni (al dente). Drain well, add to soup when serving. Proportions should be 30% macaroni to 70% soup. When serving add Parmesan cheese, pepper to taste. FREEZES VERY WELL.

Submitted By SAM WARING On 01-31-95

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