Pasta And Bean Soup Neapolitan Style Recipe

Summary

CuisineCourse
DishMain Ingredient

Ingredients

 Dried cranberry beans/Red kidney beans1 Pound, soaked overnight in cold water to cover generously (2 Cups)
 Water2 Quart
 Thick prosciutto slice3 Ounce, cut into 3 or 4 pieces (1 Piece)
 Extra virgin olive oil3 Cup (48 tbs)
 Finely minced yellow onion1 Cup (16 tbs)
 Chopped fresh parsley2 Tablespoon
 Garlic3 Clove (15 gm), minced
 Ripe plum tomatoes1 Pound, halved, seeded, and finely minced
 Chopped fresh red chili pepper/Hot red pepper flakes To Taste
 Salt To Taste
 Spaghetti6 Ounce, broken into small pieces
 Extra-virgin olive oil To Taste

Nutrition Facts

Serving size: Complete recipe

Calories 9104 Calories from Fat 6152

% Daily Value*

Total Fat 663 g1019.5%

Saturated Fat 50 g250.1%

Trans Fat 0 g

Cholesterol 30 mg

Sodium 3070 mg127.9%

Total Carbohydrates 685 g228.3%

Dietary Fiber 30.6 g122.4%

Sugars 305.6 g

Protein 57 g115%

Vitamin A 102.2% Vitamin C 129.6%

Calcium 45.7% Iron 59.5%

*Based on a 2000 Calorie diet

Directions

Drain and rinse the beans under cold running water.
Put them in a large pot and add the water and the prosciutto.
Cover the pot partially and bring the water to a gentle simmer.
Simmer the beans over low heat, stirring occasionally, until they are tender, 45 minutes to 1 hour.
Turn the heat off and set aside until ready to use.
With a slotted spoon, scoop up the pieces of prosciutto from the beans and cut them into small pieces.
Heat the oil in a medium saucepan over medium heat.
Add the onion, parsley, and garlic.
Cook, stirring, until the onion is pale vellow and soft, about 5 minutes.
Add the tomatoes, prosciutto pieces and the hot pepper, then season with salt.
Simmer, uncovered, until the tomatoes are soft, 10 to 12 minutes.
If the tomatoes are not very ripe, and the mixture looks dry, add a few tablespoons of the bean cooking water.
Puree half of the beans in a food processor or food mill and return them to the pot with the rest of the beans.
Add the tomato mixture to the beans and put the pot back on medium heat.
Simmer the soup 4 to 5 minutes longer.
Add the spaghetti and cook, stirring occasionallv, until it is tender but still firm to the bite, al dente.
Turn the heat off under the pot and let the soup rest for a few minutes.
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