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Pasta E Fagioli Soup (Pasta And Bean)

ethnic, soups

1 lb cranberry beans
1 or small red beans
8 cup water
3 garlic cloves (divided)
1 large onion, chopped
1 1/2 cup shredded carrots
1 cup finely chopped celery
14 oz can italian style tomatoes
3 lb shank end, bone in, fully
1 cooked ham
1/4 cup tiny soup pasta (pastina)
2 tablespoon olive oil
2 tablespoon minced fresh parsley
1 grated parmesan cheese

In six quart stock pot, combine dried beans and water, bring to a boil continue to boil for two minutes, then remove from heat. Cover and let stand for one hour. Mince or press one clove of the garlic; add to bean mixture along with onion, carrots, celery, tomatoes and ham. Bring to a boil, then reduce heat and simmer covered until beans are tender (2 - 2 1/2 hours) Lift out ham and discard bone; coarsely chop ham. In a blender or food processor, whirl about half of the soup until smooth; return to pan. Add the pasta and chopped ham and cook stirring over medium heat for about 5 minutes or until pasta is tender. Finely chop remaining two cloves of garlic. In a small frying pan cook garlic in oil until lightly browned. Pour soup into a tureen. Spoon oil and garlic mixture into center of soup and sprinkle parsley around mixture. Serve with parmesan cheese. Source: Sunset Italian Cookbook == Courtesy of Dale & Gail Shipp, Columbia Md. ==

Yield: 8 servings

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