PASTA E FAGIOLI

From The North End Italian Cookbook
Serves 4-6
This is Vegan if you omit the cheese

To Prepare Beans:

½ pound white navy or pea beans
6 cups cold water (can use chicken broth for a richer flavor – I’ve never tried it)
¼ cup olive oil
2 garlic cloves, crushed
1 tsp salt
pepper, to taste

Wash the beans thoroughly and discard any imperfect ones.
Put the cold water in a large pot. Add the beans, garlic, oil, salt and pepper.
Simmer until the beans are tender, about 1 ½ hours.

Marinara Sauce:

1 garlic clove, chopped
pinch of dried red pepper flakes, basil, and mint
3 Tablespoons olive oil
1 8-ounce can tomatoes (I used a 14 ounce can diced tomatoes)
salt and pepper to taste

In a small heavy skillet, slowly saute the garlicand seasonings in the olive oil on low heat until golden brown.
Add the tomatoes and a pinch more of each of the seasonings. Add salt and pepper to taste.
Simmer, uncovered, for 10 minutes on low heat.

To Finish Soup:

1 teaspoon salt
2 quarts water
½ pound ditali, small shells or elbow macaroni
freshly grated Parmesan cheese

Put the salt in the water and heat to boiling in a large saucepan.
Gradually add the pasta. Boil rapidly, uncovered, about 12 minutes or until al dente. Reserving 1 cup of liquid, drain the pasta in a colander, rinsing under cold water to prevent sticking. Reserve.
When the beans are tender, add the drained pasta and the marinara sauce to the pot. If more broth is desired, add the 1 cup of liquid from the pasta. Simmer 10 to 15 minutes.
Ladle into large soup dishes and sprinkle with grated Parmesan cheese. Serve immediatedly or the pasta will swell and aborb all the soup.