Recipe - Pasta E Fagioli 4

8 ounce Dried kidney beans
1 ounce Oil
1 Clove garlic; finely chopped
1 small Onion; finely chopped
1 small Carrot; finely chopped
1 Stalk celery; finely chopped
2 tablespoon Parsley; finely chopped
14 ounce Tomatoes; chopped, in juice
2 ounce Bacon; finely chopped
1 Three fourths pt Beef stock
6 ounce Pasta (small)
Parmesan cheese
Salt
Fresh ground black pepper

Soak beans overnight; boil atleast 15 min the next day, before using.

Heat oil in a large saucepan and sautŽ garlic, onion, carrot, celery,
parsley and bacon until softened and bacon is slightly brown. Add tomatoes,
stock and drained beans (after boiling!). Bring to a boil, cover and simmer
until beans are tender approx. 3 hours, but maybe less depending on the
beans.
Scoop out a cupful of beans and purŽe in blender. Place back in the soup
and season with salt and pepper. Bring to a boil again and add pasta. Cook
until pasta is tender, about 15 min. Stir occasionally to prevent sticking.
Serve with grated parmesan cheese and more pepper.
Posted to MCRecipe Digest V1 #294

Date: Mon, 11 Nov 1996 12:16:33 0500

From: Lisa Johnston ejohn03@emory.edu

NOTES : This soup should be very thick, so some liquid may need to be
evaporated.