Pasta e fagioli

NOODLES AND BEANS (Pasta e fagioli)

This is more of a stew than a soup. Either way, it is hearty, filling and warming. Fish out the marrow if it hasn’t disintegrated by serving time, if your family will not eat it. Or chop marrow finely.

[LdeG note – I just leave out the marrow to make it vegetarian]

1 cup white beans (pea, marrow, etc.), washed
5-inch piece of beef marrow
1 medium onion
1 stalk celery, diced
1 clove garlic, diced (optional)
4 sprigs parsley, diced fine
1/4 tsp. rosemary leaves, crumbled
2 Tbsp. olive oil
1 Tbsp. flour
1 Tbsp. tomato paste in 2 Tbsp. warm water
1 cup pasta – ditalini [LdeG – I usually use shells or elbows]

Bring beans to a boil in about 2 quarts of water and reduce heat; add marrow and simmer until beans are tender. In a small skillet saute onion, celery, garlic, parsley and rosemary in the olive oil. Sprinkle flour over this mixture and stir over a low flame. Add the tomato paste-water mixture and simmer 5 minutes. Add this sauce to the beans in the soup pot and let simmer for 1-1/2 to 2 hours. Add the ditalini and cook 12 to 15 minutes. Remove from heat and let stand 20 minutes. Reheat to serve.

[LdeG – Serves 4]

Crawford, Patricia. “Noodles and Beans (Pasta e fagioli).” Recipe. The Homesteading Recipe Book. New York: Collier Macmillan, 1976. 80-1.

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