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Title: Pasta Fagioli
Categories: Soup Italian Bean
Yield: 6 Servings

1lbGreat Northern Beans (picked over)
1/3lbPinto Beans (also picked over)
5qtWater
1smCan tomato paste
1 1/2tbSalt
1tsBasil (a little more won't hurt)
1tsOregano (a little more won't hurt)
2 1/2tbGranulated garlic or 1 - 1 1/2 tbsp. garlic powder
1 Stalk celery cut into 3 pieces - discard later
1cOlive oil (Bertoli works very well)
6 Carrots (grated)

(optional) 2/3 lb smoked picnic ham or 1 smoked ham hock

Cook beans in water for 15 minutes (boil hard until beans sink). Add in the rest of the ingredients. Keep slowly rolling boil until beans are done. (Not too soft). If soup is too thick add a little more water. Cook 1/2 lb. of small shell macaroni (al dente). Drain well, add to soup when serving. Soup should be 30% macaroni - 70% soup. When serving add parmesan cheese, pepper to taste.

FREEZES VERY WELL.

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