MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Pasta E Fagioli Con Carne
Categories: Beans, Pork, Vegetables, Cheese
     Yield: 6 Servings

     1 c  Dried white beans -OR-
 2 1/2 c  Canned cannellini beans;
          - drained, rinsed -OR-
 1 1/2 lb Fresh cranberry beans;
          - up to 2 lb *
   1/4 c  Olive oil
     4    Individual lean pork
          - spareribs (4 oz ea)
     1 md Onion; in 1/2" dice
     1 md Celery rib; with leaves,
          - thin sliced
     1 md Carrot; peeled, thin sliced
     2 cl Garlic; minced
     1 ts Fresh rosemary;
          - finely chopped -OR-
   1/2 ts Dried rosemary; crushed
     1 c  Peeled, seeded, chopped
          - fresh tomatoes, or canned
          - Italian plum with juice
          Salt & fresh black pepper
   3/4 c  Small pasta; such as small
          - elbows
     4 c  Special Holiday Broth ** -OR-
     4 c  Canned beef broth; + more
          - as needed
     1 c  Freshly grated Parmigiano-
          - Reggiano cheese; to serve

 If using dried beans, pick over, discarding any stones.
 Soak the beans overnight in cool water to cover by 2".
 Drain the beans and place in a medium-size saucepan with
 water to cover by 3". Bring to a boil over medium
 high heat, then reduce the heat to a very slow but steady
 simmer. Cook, covered, until the beans are tender, about
 1-1/2 hours. Drain and set aside.

 Heat the oil in a large soup pot over medium heat. Add the
 spareribs, onion, celery, carrot, garlic, and rosemary.
 Saute, uncovered, until the ribs begin to brown, about 10
 minutes. Reduce the heat to low and add the tomatoes,
 salt, and pepper. Cook until the liquid in the tomatoes
 cooks off and the oil and tomatoes begin to separate, 15
 to 20 minutes.

 Meanwhile, prepare the pasta according to package
 directions.

 NOTE: I use ditalini pasta when making this. The little
 tubes are just so much more to my taste than the called
 for elbows.

 Add the beans and broth to the soup pot. Raise the heat,
 bring to a boil, then reduce the heat to a very slow but
 steady simmer. Cover and cook 15 minutes. If more broth is
 needed, add a little more, but remember this is a thick
 soup. Drain the pasta and add to the soup, stirring well.
 Serve with the grated cheese.

 * Make this with fresh cranberry beans, if they are
 available. It takes a little more time but the results are
 worth it. Shell and rinse the beans, and add them to the
 soup pot with the broth in step 4. Cover the pot and
 simmer until the beans are tender, about I hour. Mix the
 drained pasta and serve as directed.

 ** Separate recipe

 From: http://www.recipelink.com

 Uncle Dirty Dave's Kitchen

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