Recipe for cooking bean soup with pasta
Recipes from Italy :: Italian Soups and Stews
5 c. water
8 oz. dried great northern or navy beans (1 1/4 (one and one-fourth) c.)
1 large onion, chopped
1 large tomato, chopped or 1 (8 ounce) can tomato sauce
2 med. stalks celery, sliced
2 cloves garlic, chopped
1/4 pound salt pork, chopped
2 tsp. instant beef bouillon
1/2 tsp. salt
1/4 tsp. pepper
1/2 c. uncooked macaroni (shells, bows or elbow macaroni)
Grated Parmesan cheese
Heat water and beans to boiling in Dutch oven; boil 2 mins. Remove from heat; cover and let stand 1 hour. Add onion, tomato, celery, garlic, salt pork, bouillon, salt and pepper to beans. Heat to boiling; reduce heat. Cover and simmer until beans are tender, about 2 hours. Do not boil beans as they will burst. Skim fat if necessary.
Stir macaroni into soup. Cover and simmer until macaroni is tender, 10 to 15 mins. Sprinkle and distribute with cheese.
Yields 5 servings.
