Pasta Fagioli (pasta And Bean Soup)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Italian | Italian, Pasta, Soups | 1 | Servings |
INGREDIENTS
| 1 | lb | Northern white beans, soak |
| overnight | ||
| 1/2 | c | Onion, chopped |
| 1/3 | c | Olive oil |
| 2/3 | c | Celery, chopped |
| 3/4 | lb | Ham |
| 1 1/2 | t | Basil |
| 3 | t | Italian seasoning |
| 3 | 4 garilc clove minced | |
| 1 1/2 | t | Black pepper |
| 7 | oz | Small shells pasta |
INSTRUCTIONS
In a shallow pan, cover 1 pound Northern white beans with cold water by 2 inches above beans. Let sit overnight. Next day: Drain and rinse beans. Cover with cold water again in a pot, which can be used on the stove top and in the oven. Bring to a moderate boil on stove top. Then place in a preheated oven at 325 degrees for 1 hour, covered. Keep in liquid until ready to use. In large pot saute 1/2 cup chopped onions in 1/3 cup olive oil until pale yellow, on medium heat. Add: 2/3 c. chopped celery, 3/4 lb. chopped ham. Cook for 10 minutes. Then add: Cook on medium low heat for 20-25 minutes. Reserve 2 cups of the beans (to mash) and add rest of beans to vegetable mixture. Cook for 5 minutes. Then add: Bring to a boil. Mash the 2 cups of beans and then add this to the soup with: 1 1/2 tsp. basil, 3 tsp. Italian seasoning, 3-4 cloves garlic (or 1 1/2 tsp. minced garlic), 1 1/2 tsp. black pepper. When soup boils add 7 ounce package of small salad shells until al dente (it still has a "bite" to it, not too soft). Serve in bowls along with a salad and garlic bread for dinner or alone with crackers for luncheon. This can be frozen. Posted to MC-Recipe Digest V1 #238 Date: Wed, 09 Oct 1996 12:28:00 EDT From: colorado-pegg@juno.com (peggy g seevers)
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Nutrition (calculated from recipe ingredients)
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Calories: 1132
Calories From Fat: 790
Total Fat: 89.1g
Cholesterol: 244.9mg
Sodium: 3862.2mg
Potassium: 1399mg
Carbohydrates: 21.9g
Fiber: 5.5g
Sugar: 9.8g
Protein: 62g