Pasta E Fagioli - Beans And Pasta Soup

Recipe Ingredients

1		Onion - chopped
1/2		Garlic head - minced
1/4 cup	59ml	Olive oil
1 cup	110g / 3.9oz	Carrot - minced (large)
2 cups	220g / 7.8oz	Celery rib - chopped (large)
2		Pork bones with marrow - (to 3)
		(or 2 to 3 pork spare ribs)
2		Cannelli beans with juice
4		Chicken bouillon cubes - dissolved in
4 cups	948ml	Water
		(or 1 large can College Inn chicken broth)
3/4 cup	177ml	White wine or 3/4 cup beer
		Salt - to taste
		Freshly-ground black pepper - to taste
1 lb	454g / 16oz	Ditalini pasta
		Parmesan cheese

Recipe Instructions

Put onion and garlic in a sauce pan with the oil over medium heat until pale gold. Add the carrots, celery and pork bones and saute for about 15 minutes stirring occasionally (vegetables should be tender).

Add the broth and wine or beer and cook for about 25 minutes. Scoop up about 1/2 cup of beans and mash them and return to the soup. Add the salt and pepper.

Cook pasta according to directions, drain and keep in colander.

Add pasta to soup bowl and pour soup over it, dust with parmesan cheese. Great with a crusty Italian bread and Italian salad.

This recipe yields ?? servings.

Source:
Culinary Cafe (soup archive) at http://www.culinarycafe.com

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