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Pasta and Bean Soup Recipe

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This recipe for Pasta and Bean Soup, by , is from The OH Over 50 Family, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jenn Avery
Added: Wednesday, April 18, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2/3 cup dried cannellini beans or navy beans
4 cups water to soak beans
5 cups water
1/2 cup chopped onion
1/2 cup chopped carrot
1/4 cup chopped celery
1 ounce pancetta or 2 slices bacon, crisp-cooked and crumbled
1 tablespoon instant beef bouillon granules
2 cloves garlic, minced
1/2 teaspoon dried sage, crushed
1/2 teaspoon dried marjoram, crushed
1/8 teaspoon pepper
1/2 cup packaged dried small pasta (such as shells, elbow macaroni, or bow ties)
4 teaspoons olive oil (optional)


Directions:
Directions:
Rinse beans. In a large saucepan combine beans and 4 cups water. Bring to boiling; reduce heat and simmer for 2 minutes. Remove from heat. Cover and let stand for 1 hour. (Or, skip boiling the water and soak beans overnight in a covered pan.)
Drain and rinse the soaked beans. In the same pan combine beans, the 5 cups fresh water, onion, carrot, celery, crumbled pancetta or bacon, bouillon granules, garlic, sage, marjoram, and pepper. Bring to boiling; reduce heat. Cover and simmer for 1 to 1-1/2 hours or until beans are tender.* Slightly mash beans in saucepan. Stir in uncooked pasta. Increase heat and boil gently, uncovered, for 8 to 10 minutes or just until pasta is tender. To serve, ladle into soup bowls. If desired, drizzle each serving with 1 teaspoon olive oil. Makes 4 main-dish servings.

Preparation Time:
Preparation Time:
Cook: 1 hour 10 minutes, Prep: 1 hour 20 minutes
Personal Notes:
Personal Notes:
Shortcut Pasta and Bean Soup: Prepare soup as directed above, except omit dry beans and their soaking step. In a large saucepan combine 3-1/2 cups water, the onion, carrot, celery, pancetta or bacon, bouillon granules, garlic, sage, marjoram, and pepper. Bring to boiling; reduce heat. Cover and simmer for 15 minutes or until vegetables are tender. Stir in one 15-ounce can cannellini or navy beans, rinsed and drained. Continue as directed following the asterisk (*).

 

 

 

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