* Crossposted from: [MME] Gourmet
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Pasta Fagioli (Pasta with Beans)
 Categories: Beans/legum, Italian, Soups, Veg: tomato, Out to m/c
      Yield: 10 Servings
 
 
       16 oz ditalini -- uncooked
       28 oz crushed tomatoes -- large
  :          can
       30 oz cannellini beans -- 2 15 oz
  :          cans
       15 oz butter beans -- 1 can
       15 oz garbanzo beans, canned -- 1
  :          can
      1/4 c  parsley
      1/2 ts ground black pepper
        2    cloves garlic -- finely
  :          chopped
        1 md onion
  
  Cook macaroni, al dente (it will cook further in soup), drain, reserve
  water. In heavy guage sauce pot or Dutch oven, cook onion and garlic
  until transparent in olive oil. Add tomatoes, beans, parsley and
  pepper. Bring to a boil over medium heat. Lower heat, add macaroni,
  simmer and stir frequently for about 20 minutes. Use reserved
  macaroni water, if necessary, to prevent sticking if too thick. Serve
  with grated Parmesan or Romano cheese. Sometimes I like mine with
  shredded cheddar.
  
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Pasta Fagioli Ala Cardosa
 Categories: Soups, Pasta, Italian
      Yield: 1 Servings
 
      4 lb Fresh Roman or Cranberry
           -beans (white with a red
           -fleck running through) or
      1 lb Dried beans soaked overnight
      2 lg Onions; chopped
      1 c  Italian parsley; coarsely
           -chopped
    1/2 lb Ditalini macaroni
     10 lg Cloves garlic; sliced
           Salt and pepper
           Olive oil
           Locatelli cheese
 
   Cook all of the beans in two quarts of water until tender; drain and
  reserve the fluid.  Put half of the beans through a food mill,
  putting the pulp back into the reserved fluid and discarding the
  skins. Meanwhile, saute onion until transparent in olive oil; add
  chopped parsley and garlic slices and add to the bean pulp and wat
  mixture. Add more water if necessary and season with salt and pepper
  to taste. Add the raw macaroni and cook until tender.  Then add
  remaining cooked beans and heat through. The consistency should now
  be of a hearty soup. Serve piping hot drizzling olive oil on top of
  each bowl. A sprinkling of fresh grated Locatelli cheese is optional,
  but adds delicious flavor. A wonderful dinner when served with a
  crispy green salad, crusty Italian bread, and a bottle of your
  favorite wine.
 
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... Sincerely yours Gigi
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