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Pasta E Fagioli Beans And Pasta Soup
Ingredients
- 1 whl onion minced
- 1/2 x garlic head chopped
- 1/4 c. extra virgin olive oil
- 1 lrg carrot chopped
- 2 lrg celery rib minced
- 2 x pork bones with marrow - (to 3)
- (or possibly 2 to 3 pork spare ribs)
- 2 can cannelli beans with juice
- 4 x chicken bouillon cubes dissolved in
- 4 c. water
- (or possibly 1 large can College Inn chicken broth)
- 3/4 c. white wine or possibly 3/4 c. beer
- Salt to taste
- Freshly-grnd black pepper to taste
- 1 lb ditalini pasta
- Parmesan cheese
Directions
- Put onion and garlic in a sauce pan with the oil over medium heat till pale gold. Add in the carrots, celery and pork bones and saute/fry for about 15 min stirring occasionally (vegetables should be tender).
- Add in the broth and wine or possibly beer and cook for about 25 min. Scoop up about 1/2 c. of beans and mash them and return to the soup. Add in the salt and pepper.
- Cook pasta according to directions, drain and keep in colander.
- Add in pasta to soup bowl and pour soup over it, dust with parmesan cheese. Great with a crusty Italian bread and Italian salad.
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