Recipe number 47035 is

Pasta E Fagioli Soup (Pasta And Bean)



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

The recipe yield is:
8 Servings

Info:
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. ==

Note:
Soup; Ethnic



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