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Pasta E Fagioli Soup Recipe

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This recipe for Pasta E Fagioli Soup, by , is from Cater Cook'n, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jennie Aud
Added: Friday, December 23, 2005


1/2 lb. dried cannellini or navy beans (you can use canned cannellini beans and reduce the water required by approx. 1/2)
1/2 lb. dried kidney beans
1/4 c. olive oil
1/4 lb. salt pork, diced fine
1 large onion, chopped fine
5 garlic cloves, peeled and mashed
4 celery stalks, including leaves, sliced thin
3 tsp. salt
2 tsp. crushed red pepper (use 1 tsp. if you would like less heat)
1 tsp. freshly ground black pepper (use 1/2 tsp. if you like less spice)
1 tsp. oregano
1 tsp. basil
1 16 oz. can Italian tomatoes, drained, tomatoes chopped coarsely
1/4 c. snipped fresh parsley, preferably Italian
1/2 c. julienne carrot
1 lb. ground sirloin
1/4 lb. ditalini (tiny shaped pasta) cooked per directions
freshly grated Romano, Parmesan or Pecorino cheese

Rinse and pick over the dried beans. Place in large stock pot and cover with cold water, approximately 2 inches above beans. Bring to a boil, turn off and let sit for at least 1 hour. Add 5 to 10 cups of cold water (you can also use vegetable stock or chicken stock). Bring to a boil, then reduce heat to a simmer while preparing vegetables. Heat the olive oil in a heavy skillet over medium-high heat. Add the salt pork and cook, stirring frequently, until the fat melts and the meat begins to brown, about 15 minutes. Do not allow it to burn. Add the onion and garlic and saute' gently until the onion is golden. Add this mixture to the beans along with the celery, salt, red and black pepper, oregano and basil. Cover and simmer until beans are tender, about 2 1/2 hours, checking frequently to make sure the liquid has not evaporated too much. Add more water if necessary. About 30 minutes before the soup is finished simmering, add the tomatoes and their juices and the parsley. Lightly saute' the sirloin until it is just barely done. Add to the simmering soup. Add the carrot. About 20 minutes later add the cooked ditalini and stir through the soup. Serve with grated cheese.

Number Of Servings:
Number Of Servings:
Personal Notes:
Personal Notes:
This soup is a wonderful "belly warming" treat in the winter. The boys love it after a day of sledding and snowman making! It makes more than 12 servings! Luckily it freezes well. If you would like to freeze 1/2 batch of the soup, do it before you add the ditalini pasta to the soup mixture. Then, when you are ready for an easy treat, just pull it out of the freezer, thaw and add cooked ditalini pasta and it is ready to eat!




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