Title: Pasta and Bean Soup
Categories: Vegetable, Soup
Yield: 6 Servings

1 c Cannellini beans
5 tb Olive oil
1 c Finely chopped onion; yellow
1/2 c Finely chopped celery
1 ts Minced garlic
1/4 c Fresh sage; chopped
1 tb Chopped fresh rosemary
2 Bay leaves
1 c Diced carrot; scrubbed
1/2 c Fennel bulbs; chopped
1 c Plum tomatoes; chopped
-drained
3 tb Fresh flat-leaf parsley;
-chopped
2 c Low sodium vegetable broth
pn Salt
pn Freshly ground black pepper
3/4 c Macaroni; or small pasta
3 tb Chopped fresh basil; and/or
Fennel weed
Grated Parmesan cheese
Fresh basil; for garnish

Italian pasta e fagioli is a hearty combination of pasta and bean. Try
other dried beans and pasta shapes. This version is meatless; about 300
cals, 12 g fat (MasterCook III)
Carefully pick over the beans to remove any shriveled beans and foreign
matter. Rinse, cover with cold water, and soak overnight. Drain and aside.
In a soup pot, heat 2 tablespoons of the oil medium-high heat. Add the
onion and celery and saute until soft, abour 5 minutes. Add the garlic,
sage, and rosemary and saute 1 minute longer. Add the bay leaves, drained
beans, and enough water to cover by about 1 inch. Bring to a boil, then
reduce heat, cover, and simmer 1 1/2 hours.
In a skillet, heat the remaining 3 tablespoons olive oil over medium-high
heat. Add the pancetta or ham, carrot, and fennel, if using and saute until
the pancetta is cooked, about 5 minutes. Add the meat to the beans. Stir in
the tomato, parsley, and broth and season to taste with salt and pepper.
Cover and simmer until the beans are very tender, about 1 hour longer; add
more liquid if necessary to keep the beans covered during cooking.
About 20 minutes before the soup is ready to serve, increase the heat and
bring the soup to a boil. Stir in the macaroni and cook until al dente.
Just before serving, stir in the minced basil or fennel greens.
Ladle the soup into preheated bowls, sprinkle with Parmesan cheese, garnish
with basil or fennel sprigs. Pass additional cheese at the table.
Alternatively, pour the soup into a container and refrigerate, uncovered
until cool, then tightly cover and store for up to 3 days. Slowly reheat by
adding herbs, cheese, and garnish.
[patH 01 Oct 96]
Recipe By : adapted from James McNair's Soups (c) 1990

Posted to MC-Recipe Digest V1 #238

Date: Wed, 9 Oct 1996 11:41:19 -0700 (PDT)

From: patH