Pasta E’ Fagioli Soup

INGREDIENTS:

3 ts Oil
2 lb Ground beef
12 oz Chopped onion
14 oz Slivered carrots
14 oz Diced celery
1 1/2 qt (48-oz) tomatoes (diced-cann
2 15oz. cans of red kidney bea
1 48 oz. jar white kidney bean
2 3/4 qt (88 oz) beef stock
3 ts Oregano
2 1/2 ts Pepper (black)
5 ts Parsley (fresh chopped)
1 1/2 ts Tabasco sauce
1 1/2 qt (48-oz) spaghetti sauce
Shell or elbow macaroni nood

DIRECTIONS:

Saute beef in oil in a large 10-qt. pot until beef starts to brown. Add onions, carrots, celery and tomatoes and simmer for about 10 minutes. Drain and rinse beans and add to the pot. Also add beef stock, oregano, )) pepper, Tabasco, spaghetti sauce, and noodles. Simmer until celery and carrots are tender, about 45 minutes. This recipe will make 9 quarts of soup!!! Great for guests!!!
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Pasta e Fagioli I

INGREDIENTS:

1 cup dry cannellini beans, soaked
2 tablespoons olive oil
1 onion, minced
1 stalk celery, chopped
1 carrot, minced
1 cup chopped ham
2 cloves garlic, minced
1 (28 ounce) can crushed tomatoes
4 cups beef stock
1 tablespoon chopped fresh thyme
1 bay leaf
1 pinch ground black pepper
2/3 cup seashell pasta

DIRECTIONS:

Drain the beans and set aside.
In a large stockpot heat the oil over moderate heat until hot. Add the onion, celery and carrot and cook, stirring occasionally, for 5 minutes. Add ham and garlic and cook stirring for 1 minute. Add tomatoes, beans, beef stock, thyme, bay leaf and pepper to taste. Bring to a boil and simmer, covered, for 30 minutes.
Transfer 1/2 cup of the beans to a small processor or blender and puree. Return beans to pot and season with salt and pepper to taste. Bring liquid to a boil and add pasta. Simmer until pasta is tender, about 6 minutes.
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Bean Soup Veneto-Style-Pasta E Fagioli Alla Veneta

INGREDIENTS:

2 c Dried pinto beans
4 c Beef stock OR
3 c Canned beef broth
6 c Water
6 tb Olive oil
2 Slices prosciutto rind OR
2 Slices salt pork
1 Carrot, chopped
1 Celery stalk, chopped
1 Medium onion, chopped
1 Sprig fresh rosemary OR
1 ts Dried rosemary
2 tb Parsley, chopped
2 Garlic cloves, chopped
1 tb All-purpose flour
2 tb Tomatoe paste
Salt & pepper, to taste
1/4 lb Small elbow macaroni OR
1/4 lb Arborio rice
1/3 c Parmesan cheese,fresh grated
Additional Parmesan cheese

DIRECTIONS:

Place beans in a large bowl. Add enough cold water to cover and let stand overnight. Drain and rinse beans thoroughly. Prepare meat broth. Place beans in a large saucepan. Add water, broth, 2 tablespoons oil, prosciutto rind or salt pork, carrot, celery and onion. Cover and bring to a boil. Reduce heat. Simmer 50 to 60 minutes, stirring occasionally. Heat 3 tablespoons oil in a small saucepan. Add rosemary. Cook over medium heat until lightly browned. Discard rosemary. Add parsley and garlic; saute. When garlic changes color, stir in flour. Cook and stir about 1 minute. Remove 1 cup cooking liquid from bean mixture. Stir in tomato paste. Stir into flour mixture. Season with salt and pepper. Cook 5 to 10 minutes, stirring frequently. Add to bean mixture. With a slotted spoon, place a third of bean mixture in a blender or food processor. Process until smooth. Return to saucepan. Bring soup to a boil. Add pasta or rice and cook over high heat 8 to 10 minutes. Stir several times during cooking. Taste and adjust for seasoning. Stir 1 tablespoon oil and 1/3 cup Parmesan cheese into soup. Serve hot with additional Parmesan cheese.

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