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Pinto Bean & Pasta Soup

Italian.Chef's picture
  Dried pinto beans/2 1/2 cups fresh-shelled cranberry beans, 2 1/2 pound unshelled 8 Ounce (1 1/4 Cups)
  Sliced bacon 1 Pound, cut into 1-inch pieces
  Onion 1 Large, coarsely chopped
  Celery stalks 3 , cut into 1/2-inch-thick slices
  Garlic 6 Clove (30 gm), minced or pressed
  Dried oregano leaves 2 Teaspoon
  Water 2 Quart
  Canned tomatoes 1 Pound (1 Can)
  Dried fettuccine 2 Ounce, broken into 2-inch pieces
  Freshly grated parmesan cheese 2 Tablespoon
  Salt To Taste
  Pepper To Taste

If using dried beans, sort beans and discard any debris; rinse well and drain.
Set beans aside.
In a 5- to 6-quart pan, cook bacon over medium-low heat until crisp, stirring often.
Lift out, drain, crumble, and set aside.
Discard all but 1/4 cup of the drippings.
To reserved drippings, add onion, celery, garlic, and oregano.
Cook, stirring, for 5 minutes.
Add dried or fresh-shelled beans and water.
Increase heat to high and bring to a boil; reduce heat, cover, and boil gently until beans are tender to bite (about 2 hours for dried beans, 45 minutes to 1 hour for fresh-shelled beans).
Add tomatoes (break up with a spoon) and their liquid.
Stir in fettuccine, cover, and boil gently, stirring occasionally, just until tender to bite (8 to 10 minutes; or time according to package directions).
Season to taste with salt and pepper.

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