Pinto Bean & Pasta Soup
|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|
|Canned tomatoes||1 Pound (1 Can)|
|Dried fettuccine||2 Ounce, broken into 2-inch pieces|
|Freshly grated parmesan cheese||2 Tablespoon|
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.