Recipe - Pasta Fagoli (Macaroni And Bean Soup)

1 pound Dried white beans;
cannelini/white
; navy
One half cup Salt pork; chopped, or bacon
1 Clove garlic; minced
1 small Onion; chopped
1 ds Hot pepper flakes
1 pound Small tubular pasta;
ditali/small elbows
Salt and pepper
Romano cheese; freshly
grated
Chopped parsley; optional

Soak the beans overnight in a large soup pot with 2 quarts of water.

Over medium heat, bring the beans to a slow simmer. While the beans are
heating, sauté‚the salt pork or bacon, add the garlic, onion and hot pepper
and cook until the onion is golden. Add the simmering beans and stir gently
to blend.

Cover and cook at a steady simmer until the beans are tender, about 45
minutes. Toward the end of the cooking period, boil the pasta according to
directions until almost al dente, but still very firm. Drain, add to the
soup and cook a few minutes more. Season with salt and pepper to taste.

Sprinkle the Romano cheese and a little parsley, if desired.

Serve.

Per serving: 155 Calories (kcal); 16g Total Fat; (92% calories from fat);
1g Protein; 2g Carbohydrate; 17mg Cholesterol; 281mg Sodium Food Exchanges:
0 Grain(Starch); 0 Lean Meat; One half Vegetable; 0 Fruit; 3 Fat; 0 Other
Carbohydrates

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