Recipe - Pasta Fagioli Soup

4 pound Fresh Roman or Cranberry
beans (white with a red
fleck running through) or
1 pound Dried beans soaked overnight
2 lg Onions; chopped
1 cup Italian parsley; coarsely
chopped
One half pound Ditalini macaroni
10 lg Cloves garlic; cut or sliced up
Salt and pepper
Olive oil
Locatelli cheese

Cook all of the beans in two quarts of water until tender; drain and
reserve the fluid. Put half of the beans through a food mill, putting the
pulp back into the reserved fluid and discarding the skins. Meanwhile,
saute onion until transparent in olive oil; add chopped parsley and garlic
slices and add to the bean pulp and wat mixture. Add more water if
necessary and season with salt and pepper to taste. Add the raw macaroni
and cook until tender. Then add remaining cooked beans and heat through.
The consistency should now be of a hearty soup. Serve piping hot drizzling
olive oil on top of each bowl. A sprinkling of fresh grated Locatelli
cheese is optional, but adds delicious flavor. A wonderful dinner when
served with a crispy green salad, crusty Italian bread, and a bottle of
your favorite wine.

Posted to MCRecipe Digest V1 #238

Date: Wed, 09 Oct 1996 12:28:00 EDT

From: coloradopegg@juno.com (peggy g seevers)