Bean And Pasta Soup
|Olive oil||1⁄4 Cup (4 tbs)|
|Onion||1⁄2 , chopped|
|Carrot||1 Medium, scraped and chopped fine|
|Celery stalk with leaves||1 , strings removed, and chopped fine|
|Pork ribs/2 pork chops / a ham bone||4|
|Canned chopped italian tomatoes with juice||3⁄4 Cup (12 tbs)|
|Fresh cranberry||2 Pound|
|Beef stock||3 Cup (48 tbs) (Fresh / Canned)|
|Freshly ground black pepper||To Taste|
|Egg pasta/6 ounces dried tubular pasta such as elbows||1⁄2 Pound, cut into maltagliati shapes|
|Freshly grated parmesan cheese||1⁄2 Cup (8 tbs)|
1. In a large saucepan or stock-pot, heat the oil over medium heat and saute the onion until it begins to turn color. Add the carrot, celery, and pork ribs and saute for 10 minutes, turning the vegetables and meat every few minutes. Add tomatoes. Lower heat and cook for 10 minutes.
2. Shell the beans, if you are using fresh ones, and rinse them in cold water. Add to the soup pot and stir several times. Then add the stock, cover the pot, and adjust the heat so the liquid is bubbling at a simmer. Simmer for about 50 minutes to 1 hour or until the beans are tender. If you are using precooked beans, cook the tomatoes for 20 minutes instead of 10, as indicated in step 1, and then add the drained beans. Allow the beans to cook in the tomatoes for 5 minutes, always stirring, and then add the stock and bring to a simmer.
3. Transfer 1/2 cup of the beans from the soup pot to a food mill or blender and puree. Return the puree to the soup pot. Add salt and pepper to taste. Add more stock if the soup is too thick. Then add the pasta and, if you are using fresh egg pasta, do not cook longer than 1 minute. If you are using dried pasta, cook until al dente. Allow the soup to rest for 10 minutes before serving