Pasta And Bean Soup (Pasta Di Fagioli)

Recipe Ingredients

16 oz	454g	Dried Cannellini or white beans
5		Fresh sage leaves
1 teaspoon	5ml	Fresh rosemary leaves
2		Garlic cloves
9 tablespoons	135ml	Olive oil
6 cups	1422ml	Water
3		Garlic cloves - minced
6 tablespoons	90ml	Olive oil
2 tablespoons	30ml	Tomato paste
1/2 teaspoon	2.5ml	Cayenne flakes
1 teaspoon	5ml	Fresh rosemary leaves
		Salt - to taste
		Freshly-ground black pepper - to taste
8 oz	227g	Ziti or other short tubular pasta

Recipe Instructions

Soak the beans overnight in cold water. Drain beans and rinse. Place beans in a large stew pot along with the herbs, whole garlic cloves, 3 tablespoons of the oil, and water. Bring the beans to a boil, reduce heat to simmer, cover and cook until beans are tender - about 1 1/2 hours.

Meanwhile, heat remaining 6 tablespoons of oil in a small skillet Add the minced garlic and stir for 1 minute. Stir in the tomato paste, cayenne pepper flakes, and rosemary. Season with salt and pepper. Add sauce to cooked beans and stir well.

Pass soup through food mill, return to stew pot, and cook over low heat until thickened slightly.

Cook ziti in a pot of boiling, salted water until al dente. Drain and add to soup. Cook 15 minutes more before serving.

This recipe yields ?? servings.

Source:
Jo Merrill/Dakotah on the http://www.eclix.net Food BB

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.