Source:Italian Cooking Class Cookbook by Edt. Consumer Guide
Makes 6 servings.
Preparation time: 1:30 hours
Tips: May be serve as a meal.
Bean and Pasta Soup
Ingredients
Preparation
16 ounces canned refried beans, see notes 1 & 2)
3 strips bacon, finely chopped
1 large onion, finely chopped
1 large stalk celery, chopped
3/4 pound pork pieces or ham, cooked and chopped
1/2 teaspoon each: dried thyme and marjoram, crumbled
1/4 teaspoon black pepper
3/4 cup uncooked small pasta or penne pasta
2 tablespoons fresh parsley, minced
pinch salt and pepper
4 cups beef broth, approximately
1. Cook bacon in medium skillet over medium-high heat 2 minutes. Add onion and celery; saute, stirring frequently, until vegetables are light brown, about 6 minutes.
2. Remove excess drippings if any. Stir garlic, thyme, marjoram and pepper . Add refried beans and some of the broth. Heat over high heat to boiling, reduce heat to low. Simmer covered for about 1 hr, stirring occasionally.
3. Add remaining broth and pork pieces or ham, heat soup to boil. Stir in pasta; cook uncovered over medium heat, stirring occasionally, until pasta is tender, 8 to 12 minutes
4. .Stir parsley just before serving . Taste soup; add salt if needed.
Soup will thicken if left for later consumption; if necessary, stir in as much beef broth as needed to thin.
NOTE: 1) Canned refried bean may be replace by other type of beans such as navy beans or northern beans.
2) To use dry beans place 1 1/4 cup dry beans with 6 cups water and boil for about 2 hrs. depending on the size and type of bean. Puree beans in blender with some of the cooking liquid.
