Pasta fagioli soup

9 cups 8-ser

Ingredients

Quantity Ingredient
2 cups Cannellini beans;
Olive oil;
2 tablespoons Garlic; chopped
1 teaspoon Fresh rosemary; chopped
1 large Onion; chopped
2 Stalks celery; diced
2 Carrots; chopped
1 Bay leaf;
1 can Tomatoes; crushed or whole (24-oz) -=OR=-
4 Whole tomatoes
1 Ham bone; -=OR=-
3 Meat ball per person;
½ teaspoon Red pepper flakes;
6½ cup Water; boiling -=OR=-
6½ cup Vegetable stock;
1 cup Small pasta; such as tiny elbow broken spaghetil
2 teaspoons Salt; to taste
Freshly grated Permigiano feggleno cheese (turkey/chicken or beef)
¼ teaspoon Rubbed sage;
¼ teaspoon Thyme; (both to replace rosemary)

Directions

MY ADDITIONS

(1). Pick over beans. Place in colander and rinse under cool running water. Set aside.

(2) Heat 1 tablespoon olive oil in cooker. Cook garlic over medium heat 1 minute, stirring freguently. Do not let brown. Add rosemary and continue stirring 1 minute. (3) Add onion, stirring occasionally, about 1 minute. Add celery, carrots, bay leaf, pepper flakes, reserved unsoaked beans and boiling water.

(4). Lock lid in place. Bring to full boil pressure over high heat.

Lower heat to maintain full pressure and cook 35 minutes. Allow pressure come down naturally. Remove lid. If beans are still hard, return full return to full pressure another 5 minutes. Again, allow pressure to come down naturlly. (5) Remove bay leaf and stir in pasta and salt. Bring to a boil and immediately lower heat to medium-low, stirring occasionally until pasta is done, about 8 minutes. Thin with hot water if neeccssary.

(6). Ladle soup into serving bowls. Sprinkle with cheese to taste.

Drizzle with olive oil to taste. Mades about 9 cups, about 8 servings.

Each serving contains about: 211 Cal; 617mg sod; 0 chol; 2g fat; 37g carb; 12g pro;

Soruce: Los Angeles Times, Food Section, Mar. 23, 1995.

Brought to you and yours via Nancy O'Brion and Clan.

Submitted By NANCY O'BRION On 12-31-95

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