Pasta Fagioli Recipe
Ingredients
| Navy beans | 1 pound | |
| Yellow onion | 1 Medium, chopped | |
| Salt pork | 4 Ounce, chopped | |
| Tomato puree | 1/2 Cup (16 tbs) | |
| 4 cups chicken stock or broth | ||
| Water | 2 Cup (16 tbs) | |
| Salt | 1 Teaspoon | |
| Ground pepper | 1/4 Teaspoon | |
| 8 ounces mini pasta shells | ||
| Grated Parmesan cheese and chopped fresh basil for garnish | ||
Directions
Rinse the beans and place them in a large saucepan with enough water to cover by 2 inches.
Bring the mixture to a boil and boil 2 minutes.
Remove from the heat, cover, and let stand 1 hour.
Drain and rinse the beans.
Drain again.
In a heavy pot, saute the onion with the salt pork for 5 minutes.
Stir in the beans, tomato puree, chicken stock, 1 cup of the water, salt, and pepper.
Bring to a boil, reduce the heat, and simmer, partially covered, until the beans are tender, about 2 hours.
(Add another cup of water, if necessary, during cooking.) While the beans are cooking, cook the pasta in a large pot of boiling salted water according to the package directions.
Drain and set aside.
Bring the mixture to a boil and boil 2 minutes.
Remove from the heat, cover, and let stand 1 hour.
Drain and rinse the beans.
Drain again.
In a heavy pot, saute the onion with the salt pork for 5 minutes.
Stir in the beans, tomato puree, chicken stock, 1 cup of the water, salt, and pepper.
Bring to a boil, reduce the heat, and simmer, partially covered, until the beans are tender, about 2 hours.
(Add another cup of water, if necessary, during cooking.) While the beans are cooking, cook the pasta in a large pot of boiling salted water according to the package directions.
Drain and set aside.
Chef
