lyndalou
Head Chef
Someone requested a recipe for this and I can't find where I read it. This is from The Frugal Gourmet Cooks Italian Cookbook
2 cups cranberry beans
6 cups cold water
1/2 cup dry white wine
2 cups beef stock
4 1/2 cups chicken stock
3 cloves garlic, crushed
1 tbsp. tomato paste
2 tbsp. chopped parsley
1 cup tubetti pasta, not cooked
1/3 cup grated parmesan cheese
Garnishes
Chopped parsley
Extra Virgin Olive Oil
Grated Parmesan cheese
1. Place the beans and the cold water in a 6 qt. pot and bring to a boil. Cover and turn off heat. (Leave the pot on the burner you used.)
Allow to stand 1 hour. Drain, and return to pot.
2. Add the wine,and the beef and chicken stocks. Bring to a boil, cover and simmer gently for 30. mins.
3. Strain out half the beans and puree. Return the pureed beans to the pot and add the garlic, tomato paste, parsley and uncooked pasta.
4. Simmer gently, uncovered for 25 to 30 mins. or until pasta is tender and the soup is thick. Stir often.
5. Stir in the 1/3 cup of parmesan cheese. Serve, garnished with parsley, a drizzle of olive oil and more parmesan cheese.
He suggests using leftovers in the following manner:
Take 2 cups of chilled pasta e fagioli and mix with 4 tbsp. of flour. Form into patties 2 1/2 inches in diameter, by 1/4 inch thick. Roll the patties in more flour and pan fry in a little olive oil until nicely browned on both sides. Remove from pan and drain on paper towels.
He also suggests serving with tomato sauce of your choice ladled over the top.
Enjoy.
2 cups cranberry beans
6 cups cold water
1/2 cup dry white wine
2 cups beef stock
4 1/2 cups chicken stock
3 cloves garlic, crushed
1 tbsp. tomato paste
2 tbsp. chopped parsley
1 cup tubetti pasta, not cooked
1/3 cup grated parmesan cheese
Garnishes
Chopped parsley
Extra Virgin Olive Oil
Grated Parmesan cheese
1. Place the beans and the cold water in a 6 qt. pot and bring to a boil. Cover and turn off heat. (Leave the pot on the burner you used.)
Allow to stand 1 hour. Drain, and return to pot.
2. Add the wine,and the beef and chicken stocks. Bring to a boil, cover and simmer gently for 30. mins.
3. Strain out half the beans and puree. Return the pureed beans to the pot and add the garlic, tomato paste, parsley and uncooked pasta.
4. Simmer gently, uncovered for 25 to 30 mins. or until pasta is tender and the soup is thick. Stir often.
5. Stir in the 1/3 cup of parmesan cheese. Serve, garnished with parsley, a drizzle of olive oil and more parmesan cheese.
He suggests using leftovers in the following manner:
Take 2 cups of chilled pasta e fagioli and mix with 4 tbsp. of flour. Form into patties 2 1/2 inches in diameter, by 1/4 inch thick. Roll the patties in more flour and pan fry in a little olive oil until nicely browned on both sides. Remove from pan and drain on paper towels.
He also suggests serving with tomato sauce of your choice ladled over the top.
Enjoy.
