PASTA FAGIOLI

(PASTA & BEAN SOUP)

SERVES 10 - 12


1 1/4 CUPS SMALL PASTA
(MACARONI STYLE)
2 1/4 CUPS DRY WHITE BEANS
OR
4 CUPS FRESH OR CANNED WHITE BEANS
2 CLOVES GARLIC
1 FULL HEAD OF GARLIC W/SKIN ON
1 SPRIG OF ROSEMARY LEAVES
3 SAGE LEAVES
1 SMALL CHILI PEPPER
4 TBS. EXTRA VIRGIN OLIVE OIL
4 TBS. FRESH PARSLEY
3 TBS. TOMATO PASTE
4 ½ CUPS WARM WATER

IF USING DRY BEANS, SOAK THEM IN WATER AT ROOM TEMPERATURE FOR 24 HOURS.  COOK BEANS PER PACKAGE INSTRUCTIONS ADDING ONE WHOLE HEAD OF GARLIC (W/SKIN), 2 - 3 PEPPER CORNS AND SAGE.

TAKE CARE NOT TO OVERCOOK YOUR BEANS. YOU WANT THEM TENDER, BUT NOT MUSHY.

IF COOKING FRESH OR CANNED WHITE BEANS ADD THE GARLIC, PEPPER CORNS AND SAGE AS SHOWN ABOVE.

AFTER COOKING BEANS, REMOVE GARLIC & PEPPERCORNS.

REMOVE ½ OF YOUR BEANS AND PUREE.  LEAVE REMAINING ½ OF BEANS WHOLE.

SAUTE YOUR FRESH HERBS, FINELY MINCED CHILI PEPPER, FINELY MINCED 2 CLOVES GARLIC IN HEATED OLIVE OIL UNTIL PEPPER IS SLIGHTLY TENDER.

ADD TOMATO PASTE AND PUREED BEANS.  SIMMER 5 - 10 MINUTES.

ADD WARM WATER AND SIMMER 15 MINUTES.

IF USING FRESHLY MADE PASTA, YOU MAY ADD WITHOUT COOKING.  IF USING DRY PASTA, COOK PARTIALLY (ABOUT ½ THE TIME OF COOKING INSTRUCTIONS ON PACKAGE) AND THEN ADD TO THE SOUP MIXTURE.

ADD THE REMAINING WHOLE BEANS.  TURN YOUR FIRE OFF, COVER AND LET SIT FOR 5 - 10 MINUTES.

OVER THE YEARS THIS SOUP BECAME KNOWN AS "PASTA FIZOOL"