Pasta Fazool

Recipe Ingredients

1 lb	454g / 16oz	Dried pinto beans - soaked overnight
2 tablespoons	30ml	Flour
5 tablespoons	75ml	Oil
1		Garlic clove - crushed
2 tablespoons	30ml	Butter - plus
1		Butter - divided
1		Onion - chopped (large)
4		Leafy celery stalks - sliced
2		Carrots - chopped
1		Tomatoes - (28 oz) - chopped
1/2 cup	20g / 0.7oz	Chopped parsley leaves - (packed) - plus
		Extra parsley for garnish
2		Beef broth - (12 oz ea)
2 teaspoons	10ml	Salt
2 teaspoons	10ml	Freshly-ground black pepper
1 tablespoon	15ml	Chopped basil
8 oz	227g	Macaroni or shell pasta

Recipe Instructions

Drain beans and rinse. In a large pot combine beans with flour and 3 tablespoons oil and shake to coat beans. Add 2 quarts warm water and garlic. Cover and simmer for 1 1/4 hours.

Meanwhile, in a large skillet heat remaining 2 tablespoons oil with 2 tablespoons butter. Add onion, celery, and carrots, and saute about 5 minutes. Add tomatoes and parsley. Cover and simmer for one hour. If necessary, add water to prevent sticking.

When the beans are tender, remove three cups and set aside. Puree remaining beans and the tomato sauce through a food mill or in a food processor, then return them to the pot. Add beef broth, reserved beans, salt and pepper, and basil. Simmer for 15 minutes.

Meanwhile, boil the macaroni in a pot of salted water until tender. Drain and add to soup. Stir until gently mixed. Garnish soup with parsley.

This recipe yields 6 servings.

Source:
CHEF DU JOUR - (Show # DJ-9072) - from the TV FOOD NETWORK

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