*Minestrone Soup with Pasta and Beans
"Pasta e Fagioli"
- 9 oz of dried Borlotti or Cannellini beans
- 1 small onion
- 1/2 cup of tomato sauce
- 1 stalk of celery
- 1 cup of stock (vegetable bouillon)
- 1cup of pasta
- extra virgin olive oil
- parmesan cheese
- salt, pepper
Soak the Borlotti or Cannellini beans in water in a clay pot for at least 12 hours. Do not drain. Boil them in the clay pot until half done. You may want to crush some of the beans with a fork or blender in order to thicken the soup. In a separate pan saute a chopped onion in extra virgin olive oil. Add the tomato sauce, the celery, the bouillon, and simmer for 15 minutes. Add this sauce to the beans and continue cooking. About 10 minutes before the beans are done, add 1 cup of pasta. Adjust for water so that the soup is thick but not too dry. Before serving sprinkle some good extra virgin olive oil and parmesan. Serves four.