Pasta e fagioli (pastafazool)

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Recipe by: meleane

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Preparation Time:

10 Min

Serves:

Difficulty:

Easy

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Great Northern beans; picked 1 t Or?gano
-over 2 1/2 T Garlic, granulated
1/3 lb Pinto beans; picked over 1 ea Celery stalk; cut into 3
5 qt ;Water -pieces (discard later)
6 oz Tomato paste 1 c Olive oil
1 1/2 T Salt 6 ea Carrot; grated
1 t Basil 1 ea Ham hock, smoked (opt)

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. Proportions should be 30% macaroni to 70%
soup. When serving add Parmesan cheese, pepper to taste. FREEZES VERY
WELL.

Submitted By SAM WARING On 01-31-95