| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Italian | Soups, Pasta, Italian | 8 | Servings |
INGREDIENTS
| 1 | lb | White beans (Navy or Northern) 4 tbsp. olive oil |
| 1 | md | Onion; chopped fine |
| 2 | Garlic cloves; minced 5 fresh basil leaves | |
| 2 | tb | Tomato paste |
| 1 | tb | Flour |
| Black pepper | ||
| 1 | Crushed red pepper | |
| Salt | ||
| 1 | pk | Tubetti or Rottel noodles (12 oz pkg.) |
INSTRUCTIONS
This recipe was handed down to me from my mother. It can be made with canned beans to save time. Use 4 cans to 1 pound dried. Soak beans overnight in a 5 quart pot (kettle), in twice as much water as beans. The next day drain the beans, add fresh water just covering the beans and boil until beans are cook (1 1/2 hours). Water level must remain above the beans. Stir occasionally, for best results use a wooden spoon. Keep beans warm. Generously coat a frying pan with olive oil. Add onion and saute until translucent. Add garlic and basil leaves. Saute 1-2 minutes, stirring constantly. Add 1 tablespoon flour and cook for one minute. Add 1/2 cup water, stir until thickened (1-2 minutes). Add tomato paste, stir until dissolved. Remove from heat and add to still warm beans. For desired thickness add water. Stir until mixed, adding peppers and salt to taste. Simmer over low heat for 15 minutes stirring occasionally. Cook pasta al dente (4-5 minutes). Drain and cool. Set aside. Before serving, place pasta in the bottom of a soup bowl. Add hot bean mixture. Mix and garnish with parsley. Serves 6-8. 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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