|
|
 Pasta e fagioli - pasta and bean soup | Status Approved | | Name |  Pasta e fagioli - pasta and bean soup | | Category | Pasta, Italian | | Serves/Yields | 4 | | Difficulty | Easy | | Prep. Time | 10m | | Cook Time | 25m | | Introduction | | the world famous pasta a fazzula....... | | Ingredients | |  1/2 pound dried kidney beans -- soaked overnight
1 ham bones
1 onion -- chopped
1 carrot --diced
1 stalk celery
black_pepper
1 tablespoon olive oil
2 cups chicken stock
1/4 pound lasagna broken in 1" / 2" pieces (the orginal recipe calls for "maltagliati" *) but you can use all kind of pasta, much better if is egg pasta
* maltagliati means badly cut, and they are the trimming or scrap pieces of the dough from home made lasagna noodles, | | Directions | | Step: 1 | Drain and rinse beans, cover with cold water in saucepan and bring to the boil. Stir then boil for 15 minutes. Drain beans and transfer to a large pot with ham bone, onion,carrot, celery, pinch of pepper, olive oil and stock. Add cold water to cover.
Cover pot well and simmer until beans are cooked and have begun to thicken the stock.
Remove bone and cut off any meat from it.
Get the half of the beans starting from the broken ones and make a puree.
Flake this and return to the pot with the beans puree; discard bone.
Taste for seasoning; salt may be needed, depending on the bone used.
Bring the soup back to the boil, add pasta and cook until it is al dente.
Let rest off heat for 1 to 2 minutes before serving.
We usually add a tablespoon of extra virgin olive oil and more freshly ground pepper directly on the dish.
Note: this is one of the few italian soup that doesn't call for parmesan cheese.
Note2: My mom also add a couple of tablespoons of tomato puree, but i'm not crazy about it. |
Time submitted: Tuesday, December 28. 2004 at 20:55:03 Contributed By: guido
Rate It| Average score: 1.72 () votes: 25 |  |  | |  |  |  | Comments
| | Login/Create an Account | 0 Comments | | The comments are owned by the poster. We aren't responsible for their content. |
No Comments Allowed for Anonymous, please register |
|
Printer Friendly
Email to friend
Subscribe this RSS
