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Pasta e Fagioli Recipe

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

Contributor:  
Contributor:  
Joe Vannucci
Added: Thursday, September 22, 2005

Category:
Category:

Ingredients:  
Ingredients:  
4 lbs. cranberry shell beans, shelled and cooked. (Approx. 4 c. cooked; keep 4 c. of the water)
Note: 2 pkg. of dry pinto beans can be substitued for the fresh beans.

1/2 - 3/4 c. garlic, minced
1 large onion, finely chopped
1/2 c. olive oil
Salt and pepper, to taste
1 c. elbow macaroni, dry

Directions:
Directions:
Divide cooked beans into thirds and set 2/3 aside.....or you can do 1/2 and 1/2.

Take 1/3 of the beans and put through a food processor and then a food mill (sieve) and add to the 4 c. of bean water.

Saute the onions, parsley and garlic and add to the bean water.

Bring mixture to a boil and add 1 c. dry elbow macaroni; add more water if necessary.

When the macaroni is done, add salt and pepper to taste; then add the reserve beans.

Serve with a crusty Italian bread and salad.

Number Of Servings:
Number Of Servings:
8-10
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
Always a request when Katie and Molly would return home from college and one of our family favorites.

 

 

 

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