"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Pasta E Fagioli Soup Recipe

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This recipe for Pasta E Fagioli Soup, by , is from The Cacciapouti Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Richard Cacciapouti
Added: Monday, April 6, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 cup dried Goya Roman beans
2 cloves garlic
7 fresh rosemary sprigs
3 tbsps. olive oil
1 yellow onion, finely chopped
1 carrot, peeled & finely chopped
1 celery stalk, finely chopped
8 cups chicken stock
1 tbsps. minced fresh parsley
6 oz. fussilli or other dried pasta
Salt & freshly ground pepper
Crusty bread

Directions:
Directions:
©Rinse the beans, put in a bowl, add water to cover generously along with a rosemary sprig and garlic. Soak the dried beans for at least 4 hours or overnight. Drain the beans, reserving the garlic & rosemary. In large saucepan over medium heat, heat the olive oil. Add the onion, carrot & celery & saute until the onion is golden, 6-8 minutes. Add the chicken stock, drained beans & reserved garlic & rosemary. Bring to a boil, reduce the heat to low, add the parsley, cover partially, & let simmer, stirring occasionally, until the beans are tender, 1 -1 1/2 hours. Raise the heat to medium, add the pasta & cook until al dente, 8 -10 minutes.

Remove & discard the rosemary sprig. Season the soup to taste with salt & pepper.

Number Of Servings:
Number Of Servings:
6 servings
Preparation Time:
Preparation Time:
1 1/2 hours
Personal Notes:
Personal Notes:
Ladle the soup into bowls & garnish with remaining rosemary sprigs. Serve with crusty bread.

 

 

 

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