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Pasta Fagioli's picture
  Dry navy beans 1 Pound
  Yellow onion 1 Medium, chopped
  Salt pork 4 Ounce, chopped
  Tomato puree 1⁄2 Cup (8 tbs)
  Chicken stock/Chicken broth 4 Cup (64 tbs)
  Water 2 Cup (32 tbs)
  Salt 1 Teaspoon
  Freshly ground pepper 1⁄4 Teaspoon
  Pasta shells 8 Ounce (Mini)
  Grated parmesan cheese 1⁄4 Cup (4 tbs) (For Garnish)
  Chopped fresh basil 1 Tablespoon (For Garnish)

Rinse the beans and place them in a large saucepan with enough water to cover by 2 inches.
Bring the mixture to a boil and boil 2 minutes.
Remove from the heat, cover, and let stand 1 hour.
Drain and rinse the beans.
Drain again.
In a heavy pot, saute the onion with the salt pork for 5 minutes.
Stir in the beans, tomato puree, chicken stock, 1 cup of the water, salt, and pepper.
Bring to a boil, reduce the heat, and simmer, partially covered, until the beans are tender, about 2 hours.
(Add another cup of water, if necessary, during cooking.) While the beans are cooking, cook the pasta in a large pot of boiling salted water according to the package directions.
Drain and set aside.

Recipe Summary

Difficulty Level: 
Preparation Time: 
5 Minutes

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