Free Recipe Pasta E Fagioli 4
Recipe Type: S Recipes
Recipe Preparation: boil
Cooking Ingredients for Pasta E Fagioli 4 Recipe
8 oz Dried kidney beans
1 oz Oil
1 Clove garlic; finely chopped
1 sm Onion; finely chopped
1 sm Carrot; finely chopped
1 Stalk celery; finely chopped
2 tb Parsley; finely chopped
14 oz Tomatoes; chopped, in juice
2 oz Bacon; finely chopped
1-3/4 pt Beef stock
6 oz Pasta (small)
Parmesan cheese
Salt
Fresh ground black pepper
Pasta E Fagioli 4 Preparation
Soak beans overnight; boil atleast 15 min the next day, before using. Heat oil in a large saucepan and sautZ garlic, onion, carrot, celery, parsley and bacon until softened and bacon is slightly brown. Add tomatoes, stock and drained beans (after boiling!). Bring to a boil, cover and simmer until beans are tender – approx. 3 hours, but maybe less depending on the beans. Scoop out a cupful of beans and purZe in blender. Place back in the soup and season with salt and pepper. Bring to a boil again and add pasta. Cook until pasta is tender, about 15 min. Stir occasionally to prevent sticking. Serve with grated parmesan cheese and more pepper. Posted to MC-Recipe Digest V1 #294 Date: Mon, 11 Nov 1996 12:16:33 -0500 From: Lisa Johnston <ejohn03@emory.edu> NOTES : This soup should be very thick, so some liquid may need to be evaporated.
Cooking Temperature:
Recipe Serves: 1
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