Pasta and bean soup

 
                            Pasta and Bean Soup
 
 Recipe By     : adapted from James McNair's Soups (c) 1990
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Vegetable Soup
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      cup           cannellini beans
    5      tablespoons   olive oil
    1      cup           finely chopped onion -- yellow
      1/2  cup           finely chopped celery
    1      teaspoon      minced garlic
      1/4  cup           fresh sage -- chopped
    1      tablespoon    chopped fresh rosemary
    2                    bay leaves
    1      cup           diced carrot -- scrubbed
      1/2  cup           fennel bulbs -- chopped
    1      cup           plum tomatoes -- chopped drained
    3      tablespoons   fresh flat-leaf parsley -- chopped
    2      cups          low sodium vegetable broth
           pinch         Salt
           pinch         Freshly ground black pepper
      3/4  cup           macaroni -- or small pasta
    3      tablespoons   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]
 
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