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Pasta and Bean Soup Recipe

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This recipe for Pasta and Bean Soup is from The OH Over 50 Family, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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