Pasta Fagioli Ala Cardosa

INGREDIENTS:

4 lbs. fresh Roman or Cranberry beans (white with a red fleck running through) or one pound dried beans soaked overnight
2 lg. onions, chopped
1 c. coarse chopped Italian parsley
1/2 lb. Didalini macaroni
10 lg. cloves garlic, sliced
Salt and pepper
Olive oil
Locatelli cheese

DIRECTIONS:

Cook all of the beans in two quarts of water until tender; drain and reserve the fluid.

Put half of the beans through a food mill, putting the pulp back into the reserved fluid and discarding the skins. Meanwhile, saute onion until transparent in olive oil; add chopped parsley and garlic slices and add to the bean pulp and water mixture. Add more water if necessary and season with salt and pepper to taste.

Add the raw macaroni and cook until tender. Then add remaining cooked beans and heat through. The consistency should now be of a hearty soup. Serve piping hot drizzling olive oil on top of each bowl. A sprinkling of fresh grated Locatelli cheese is optional, but adds delicious flavor.

A wonderful dinner when served with a crispy green salad, crusty Italian bread, and a bottle of your favorite wine.

Pasta Fagioli

INGREDIENTS:

1 lb. Great Northern beans
4 qts. water
1 c. olive oil
3 tbsp. minced garlic
2 tbsp. tomato paste
2 tbsp. salt
1/2 tsp. dried basil, crumbled
1/2 tsp. dried oregano, crumbled
1/2 lb. sm. shell macaroni, cooked
Freshly grated Parmesan cheese
Freshly ground pepper

DIRECTIONS:

Boil beans with 4 quarts water in large pot over high heat for 15 minutes. Blend in olive oil, minced garlic, tomato paste, salt, basil and oregano. Continue boiling until beans are tender, about 1 1/4 hours, adding more water as necessary. Stir in cooked macaroni. Add Parmesan cheese and pepper. Serve hot.

Pasta E Fagioli

INGREDIENTS:

1/4 lb. dry kidney or pinto beans (1 c.)
1 (8 oz.) can tomatoes, cut up
1 (8 oz.) can tomato sauce
1 med. carrot, chopped
1/4 c. chopped onion
Grated Parmesan cheese
1/4 c. chopped celery
1 clove garlic, minced
3/4 tsp. salt
1/8 tsp. pepper
1 tbsp. olive oil
4 oz. macaroni (1 c.)

DIRECTIONS:

Rinse beans; combine beans and 4 cups water. Bring to boiling; simmer 2 minutes. Remove from heat; let stand 1 hour, or add beans and water and soak overnight. Cover; simmer 1 hour. Drain; reserve 1 1/2 cups liquid. Combine reserve liquid, beans, undrained tomatoes, tomato sauce, carrot, onion, celery, garlic, salt and pepper. Cover; simmer for 30 minutes. Stir in oil. Cook macaroni; drain. Stir into tomato mixture. Serve with Parmesan. Serves 4.

Pasta E Fagioli

NGREDIENTS:

1 lb. white beans, boiled as per directions
1 lg. onion, diced
1 lg. can whole tomatoes
2 tbsp. garlic, minced
Salt and pepper to taste
1 c. oil
1 tbsp. parsley flakes
1 stick butter

DIRECTIONS:

In a large saucepan, mix all ingredients together. Simmer 1/2 hour then add 2 quarts water. Bring to boil, then simmer another 45 minutes. Add beans with juice from boiling.

Boil 1 pound elbow macaroni separately. About 10 minutes before serving, mix sauce with beans to drained macaroni. Add salt and pepper to taste. Sprinkle with grated cheese.

Pasta Fagioli

INGREDIENTS:

1 lb. ground beef
1 can kidney beans
2 cans tomatoes, crushed in blender
1 tsp. oregano
2 tsp. parsley
2 cloves garlic, minced
Salt
Red pepper
1/4 c. olive oil
Elbow macaroni

DIRECTIONS:

1. Brown ground beef in olive oil with garlic cloves and seasonings.

2. Add tomatoes, juice from kidney beans, tomato paste and water (2 1/2 cans from whole tomatoes).

3. Simmer 1 hour.

4. Add kidney beans 15 minutes before serving.

5. Cook macaroni until al dente.

6. Serve sauce on top of macaroni with grated Parmesan cheese.