Title: Pasta Fagioli Ala Cardosa
Categories: Soups, Pasta, Italian
Yield: 1 Servings
4 lb Fresh Roman or Cranberry
-beans (white with a red
-fleck running through) or
1 lb Dried beans soaked overnight
2 lg Onions; chopped
1 c Italian parsley; coarsely
-chopped
1/2 lb Ditalini macaroni
10 lg Cloves garlic; sliced
Salt and pepper
Olive oil
Locatelli cheese
Cook all of the beans in two quarts of water until
tender; drain and reserve the fluid. Put half of the
beans through a food mill, putting the pulp back into
the reserved fluid and discarding the skins.
Meanwhile, saute onion until transparent in olive oil;
add chopped parsley and garlic slices and add to the
bean pulp and wat mixture. Add more water if necessary
and season with salt and pepper to taste. Add the raw
macaroni and cook until tender. Then add remaining
cooked beans and heat through. The consistency should
now be of a hearty soup. Serve piping hot drizzling
olive oil on top of each bowl. A sprinkling of fresh
grated Locatelli cheese is optional, but adds
delicious flavor. A wonderful dinner when served with
a crispy green salad, crusty Italian bread, and a
bottle of your favorite wine.
