Pasta & fagioli (soup)

Yield: 6 Servings -

Ingredients:

8 oz Navy beans or

Instructions:

Dry cranberry beans; (these -are hard to find but make -an excellent soup if you -they are available (check -an Italian deli or gourmet -market Water ; for soaking beans 3 tb Olive oil 1 lg Onion; chopped 1 Celery rib; chopped 3 cl Garlic; chopped 2 c Canned Italian plum tomatoes -drained 1/2 ts Dried oregano 1/4 ts Dried basil 8 c Chicken stock; preferably -homemade 4 tb Italian parsley; chopped 8 oz Small pasta shells or Other small shaped pasta Salt to taste; optional Freshly ground pepper Parmesan cheese; freshly -grated (use the best -imported Parmesan cheese -you can afford it's worth -the cost Soak beans overnight in water to cover. Next day drain water and rinse beans. In a large Dutch oven heat oil over medium heat and add the onion celery and garlic. Cook and stir gently for 3 minutes or until the vegetables are soft and begin to color slightly. Add tomatoes oregano basil stock parsley and soaked beans. I usually add 1 cup of cold water at this point to the bean mixture. Bring to a boil reduce heat and simmer about 1-1/2 hours or until beans are soft. About 30 minutes before soup is done in a large pot of boiling water cook pasta until al dente. Drain and rinse. Add to the soup mixture. Add freshly ground pepper and salt if you so desire. I do not cook with salt at all so the soup goes without it. Guests that wish a saltier soup can add it at the table. Serve soup with freshly grated Parmesan cheese. This soup is one of our favorites on a cold wintery night I usually serve with a mixed green salad crusty sourdough bread a simple fruit cup or baked apple for dessert and of course a good Italian Chianti or Barbera Wine. Serves approximately 6 people. From the kitchen of Judi & Jerry Phelps. jphelps@slip.net or jphelps@best.com