Recipe By : The Frugal Gourmet Cooks Italian
Serving Size : 1 Preparation Time :0:00
Categories : Beans Italian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 c Cranberry beans
6 c Water
1/2 c Dry white wine
2 c Beef stock
4 1/2 c Chicken stock
3 cl Garlic -- crushed
1 tb Tomato paste
2 tb Parsley -- chopped
1 c Tubetti pasta -- Not cooked!
1/3 c Parmesan cheese -- grated
Parsley -- chopped
Extra virgin olive oil
Parmesan cheese -- grated
Place the beans and cold water in a 6 qt pot and bring to a boil.
Cover the pot and turn off the heat (leave the pot covered on the
very burner you used). Allow to stand 1 hour. Drain the beans and
return to the pot. Add the wine and the beef and chicken stock, and
bring to a boil, cover, and simmer gently for 30 minutes. Strain out
half the beans and puree. Return the pureed beans to the pot. Add the
garlic, tomato paste, parsley, and the raw tubetti pasta and simmer
gently, uncovered, for 25 to 30 minutes or until the pasta is very
tender and the soup is thick. Stir the soup regularly to prevent the
pasta from sticking to the bottom of the pot. Stir in the 1/3 cup of
Parmesan cheese. Garnish with chopped parsley, a drizzle of extra
virgin oil, and grated Parmesan cheese.
