Title: Pasta Fagioli (Pasta and Bean Soup)
Categories: Soups, Pasta, Italian
Yield: 1 Servings
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
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.
