Pasta fagioli (pasta & bean soup)
Yield: 1 Servings
Ingredients:
- 1 lb Northern white beans; soak -overnight
- 1/2 c Onion; chopped
- 1/3 c Olive oil
- 2/3 c Celery; chopped
- 3/4 lb Ham
- 1 1/2 ts Basil
- 3 ts Italian seasoning
- 3 -4 garilc clove; minced
- 1 1/2 ts Black pepper
- 7 oz Small shells pasta
Instructions:
In a shallow pan cover 1 pound Northern white beans with cold water by 2 inches above beans. Let sit overnight. Next day: Drain and rinse beans. Cover with cold water again in a pot which can be used on the stove top and in the oven. Bring to a moderate boil on stove top. Then place in a preheated oven at 325 degrees for 1 hour covered. Keep in liquid until ready to use. In large pot saute 1/2 cup chopped onions in 1/3 cup olive oil until pale yellow on medium heat. Add: 2/3 c. chopped celery 3/4 lb. chopped ham. Cook for 10 minutes. Then add: Cook on medium low heat for 20-25 minutes. Reserve 2 cups of the beans (to mash) and add rest of beans to vegetable mixture. Cook for 5 minutes. Then add: Bring to a boil. Mash the 2 cups of beans and then add this to the soup with: 1 1/2 tsp. basil 3 tsp. Italian seasoning 3-4 cloves garlic (or 1 1/2 tsp. minced garlic) 1 1/2 tsp. black pepper. When soup boils add 7 ounce package of small salad shells until al dente (it still has a "bite" to it not too soft). Serve in bowls along with a salad and garlic bread for dinner or alone with crackers for luncheon. This can be frozen.
