Title: Pasta E Fagioli Soup (Pasta and Bean)
Categories: Soup Ethnic
Yield: 8 Servings

1	lb	Cranberry beans
		OR small red beans
8	c	Water
3		Garlic cloves (divided)
1	lg	Onion, chopped
1 1/2	c	Shredded carrots
1	c	Finely chopped celery
14	oz	Can Italian style tomatoes
3	lb	Shank end, bone in, fully
		Cooked ham
1/4	c	Tiny soup pasta (pastina)
2	tb	Olive oil
2	tb	Minced fresh parsley
		Grated parmesan cheese

In six quart stock pot, combine dried beans and water, bring to a boil continue to boil for two minutes, then remove from heat. Cover and let stand for one hour.

Mince or press one clove of the garlic; add to bean mixture along with onion, carrots, celery, tomatoes and ham. Bring to a boil, then reduce heat and simmer covered until beans are tender (2 - 2 1/2 hours)

Lift out ham and discard bone; coarsely chop ham. In a blender or food processor, whirl about half of the soup until smooth; return to pan. Add the pasta and chopped ham and cook stirring over medium heat for about 5 minutes or until pasta is tender.

Finely chop remaining two cloves of garlic. In a small frying pan cook garlic in oil until lightly browned.

Pour soup into a tureen. Spoon oil and garlic mixture into center of soup and sprinkle parsley around mixture.

Serve with parmesan cheese.

Source: Sunset Italian Cookbook == Courtesy of Dale & Gail Shipp, Columbia Md. ==

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