Pasta E Fagioli Alla Veneziana

INGREDIENTS:

1 c Dry white beans

-(fagiolo toscanello) 1/3 c Italian canned peeled

-tomatoes, broken by hand 3 1/2 oz Cotechino Italian sausage

– or 1 piece of pancetta Extra virgin olive oil 1 lg Onion, chopped

1 md Potato, small cubes

– partially cooked 2 cl Garlic,finely chopped

2 Carrots, finely chopped

1 Celery stalk, finely chop

1/4 c Dry white wine

4 Whole basil leaves

1 pn Oregano

3/4 c Ditalini (small penne)

– partially cooked Salt Fresh ground black pepper 21 c Hot chicken broth

DIRECTIONS:

Parmigiano-Reggiano cheese – freshly grated Measures: 3/4c Ditalini = 6 1/2oz(200g) 21c Chicken broth = 7 pints(5 Liters)

Soak the dry beans in cold running water for 12 hours or more, depending on the quality of the beans. Then take them out of the water and cook in plenty of fresh cold salted water with the cotechino or pancetta for 2 hours over medium heat. Taste the beans for softness. Heat the oil in a large saucepan and saute the onion and garlic over medium heat until transparent. Add the celery and carrots, and cook until the carrots are soft. Add the beans with their juice, discarding the cotechino and/or pancetta; add the wine, tomatoes, basil, potato cubes, oregano, salt and pepper. Cook over low heat for 5 minutes. Add partially cooked pasta and continue simmering over low heat until the pasta is al dente. Let stand for 10 minutes before serving.

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Pasta E Fagioli

INGREDIENTS:

1 lb ground beef
1 link hot Italian sausage
1 cup diced onions
1 cup julienned carrots
3 stalks celery, chopped
6 cloves garlic, minced
2 (14 ounce) cans diced tomatoes
1 (15 ounce) can red kidney beans, drained
15 ounces great dry northern white beans, drained
15 ounces tomato juice
12 ounces V-8 juice
1 1/2 teaspoons salt
1 teaspoon oregano
1 teaspoon basil
1/2 teaspoon pepper
1/2 teaspoon thyme
1 (15 ounce) can beef broth
cayenne pepper
1/2 lb ditali pasta (or other quality brand)

DIRECTIONS:

Remove sausage from casing and brown along with beef.
Drain on paper towels.
Add onions, celery, carrot, garlic, and saute for 10 minutes.
Add remaining ingredients, except pasta and wine, and simmer 1 hour.
Add additional beef broth if soup is too thick for your taste.
Cook pasta until al dente.
Drain and stir in with wine.
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Pasta E Fagioli (Macaroni and Beans)

INGREDIENTS:

1 large onion

2 cloves garlic — (or to taste)

1 tablespoon basil

1 tablespoon oregano

balsamic vinegar 5 cups water — or more

2 large veggie bouillion cubes

2 cups navy beans, cooked — or other beans

15 oz tomatoes, canned — drained and diced

handful FRESH parsley — chopped 1 1/2 cups pasta — cooked

DIRECTIONS:

Finely chop the onions and garlic. Saute them along with the basil and oregano in the vinegar until very soft. Meanwhile, in a large pot put the water, buollion, beans, tomatoes, and parsley and heat up. When the onions and garlic are done, add them to the rest of the soup. Let this simmer for about 30-45 minutes. Then add the macaroni and let this mixture simmer for another 10-15 minutes.

Serve with a sprinkle of good quality grated parmesan on top if desired.

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