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Pasta E Fagioli

2 c Dried navy beans
2 lb Shin beef or pork bones
1 Bay leaf
1 Whole onion
1/4 c Olive oil
1 md Onion; minced
2 Garlic cloves; minced or crushed
2 ts Fresh ground pepper
1 c Partially cooked macaroni
1/4 c Flat Italian parsley; minced

Rinse beans and put in large soup pot. Cover with cold water and soak overnight, removing those that float to the top. Drain beans. Add 2 1/2 quarts water, beef bones, the whole onion and bay leaf and bring to a boil. Simmer uncovered for 1 1/2 hours or until beans are tender. Remove and discard bones, onion and bay leaf. Remove half of the beans and puree them in a blender with a little of the liquid. Return the puree to the soup. Heat the olive oil in a skillet. Add minced onion and saute for 10 minutes, stirring occasionally. Add garlic and cook 1 minute longer. Add salt and pepper then stir the onion mixture into the soup. Add the macaroni and cook soup for 15 more minutes. Stir in parsley just before serving.

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