Pasta e Fagioli II

INGREDIENTS:

1/2 cup chopped onion
1 small carrot, grated
1/4 cup chopped celery
1 clove garlic, minced
1/4 pound prosciutto, finely chopped
1 tablespoon olive oil
6 cups chicken broth
3 cups tomato juice
2 cups red beans
1 tablespoon dried parsley
2 teaspoons dried basil
1/8 teaspoon ground cayenne pepper
1 tablespoon distilled white vinegar
2 teaspoons white sugar
salt and pepper to taste
1 (16 ounce) package ditalini pasta

DIRECTIONS:

In a large stock pot, saute onions, carrots, celery, garlic and ham in olive oil until onion is transparent.
To stock pot add chicken broth, tomato juice, red beans, parsley, basil, red pepper, vinegar, sugar and season with salt and pepper. Simmer for 1 hour.
Fill a separate stock pot 3/4 full of water and bring to a boil. Add pasta and cook until tender and drain. Place desired amount of pasta into separate serving bowls and ladle soup on top.
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Pasta E Fagioli

INGREDIENTS:

1 1/4 c dried navy or pea beans
1 bay leaf
3 carrots
1 lg onion
1 ts oregano
6 or 7 tomatos, (large chunks)
1 chopped parsley
2/3 c olive oil
2 or 3 cloves garlic
2 sm stalks celery
3 tb olive oil
1/2 ts basil
1/2 lb macaroni
1 grated parmesan cheese

DIRECTIONS:

Combine the beans with 6 c water and soak overnight in the
refrigerator. Next day, pour them into a kettle, without draining,
add 1 1/2 t salt, 2/3 c olive oil, bay leaf, whole cloves of garlic.
Let simmer until tender…2 to 3 hrs. Drain, reserving liquid, and
discard garlic & bay leaf.

Dice the carrots, slice the celery, and chop the onions. Saute in hot
olive oil in a large skillet. Add minced garlic, salt, pepper, and
herbs. After about 1/2 hr. add half the tomatos, cover, and cook
another 10-15 minutes.

Cook macaroni al dente. Combine beans with cooked vegetables and
pasta in a large kettle, add about 1 1/2 c reserved bean liquid and
the rest of the tomatos. Cover & simmer another 10-15 minutes,
stirring occasionally. Garnish with chopped parsley. Serve hot with
grated Parmesan cheese.
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Lamb Pasta E Fagioli

INGREDIENTS:

1/4 c virgin olive oil; PLUS
2 tb virgin olive oil
2 lb boneless lamb stew meat
1 celery stalk; finely minced
1 carrot; finely minced
1 tb garlic; finely minced
6 c chicken stock; veal, lamb or
3/4 c dried flageolets; beans or
-red kidney
4 sprigs fresh oregano; or
-marjoram or 1 tbl
4 plum tomato
3/4 c elbow macaroni; uncooked
1/2 c grated Parmesan cheese; or
-Romano cheese
1 onion; finely minced
black pepper; freshly ground
virgin olive oil

DIRECTIONS:

IN A DUTCH OVEN or 3-quart heavy pot, heat 2 tablespoons olive oil over
high heat on top of the stove. Add the lamb in batches and brown well on
all sides. Do not crowd the pot or the meat will steam rather than brown.
Remove and reserve as pieces become brown. Discard fat. Preheat oven to
350F. When all the meat has browned, lower heat to low, add 2 tablespoons
oil and add the celery, carrot and garlic. Cook, stirring, 1 minute.
Return the meat to the pot. Add the stock and beans. Bring to a boil, add
the marjoram or oregano, cover, and bake 1 1/2 hours, or until the lamb is
cooked and the beans are tender. Meanwhile, using a small paring knife,
cut off tip and stem of the tomatoes. Remove the seeds and core, leaving
only firm, outer pulp. Slice one side of each tomato and lay it flat on
work surface. Cut into 1/4-inch lengthwise strips, pile up strips and cut
across into 1/4-inch pieces. Reserve on a plate until needed. Add the
macaroni to the casserole, replace in oven, and cook, covered, another 20
minutes, or until pasta is tender. Remove the fresh herb sprigs and add
the tomatoes. Transfer to a large tureen or divide among individual soup
bowls. Offer grated cheese, minced onions, ground pepper and olive oil as
garnishes at the table.
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