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Pasta e Fagioli I

By: Marian

"A seasoned, savory bean and pasta soup. Garnish with basil and Parmesan cheese."

Rate/Review | Read Reviews (18)

What to Drink?
	sangiovese
	Negroni Cocktail I

Servings (Help)

US Metric Calculate

Original Recipe Yield 6 servings

Ingredients

1 cup dry cannellini beans, soaked
2 tablespoons olive oil
1 onion, minced
1 stalk celery, chopped
1 carrot, minced
1 cup chopped ham
2 cloves garlic, minced
1 (28 ounce) can crushed tomatoes
4 cups beef stock
1 tablespoon chopped fresh thyme
1 bay leaf
1 pinch ground black pepper
2/3 cup seashell pasta

Directions

Drain the beans and set aside.
In a large stockpot heat the oil over moderate heat until hot. Add the onion, celery and carrot and cook, stirring occasionally, for 5 minutes. Add ham and garlic and cook stirring for 1 minute. Add tomatoes, beans, beef stock, thyme, bay leaf and pepper to taste. Bring to a boil and simmer, covered, for 30 minutes.
Transfer 1/2 cup of the beans to a small processor or blender and puree. Return beans to pot and season with salt and pepper to taste. Bring liquid to a boil and add pasta. Simmer until pasta is tender, about 6 minutes.