Pasta Fazool

(Pasta e Fagioli)

This recipe is for a thick and hardy soup. Right bowl is slightly blended with Immersion Blender before you add pasta.

INGREDIENTS:

• 3 Tablespoons of Olive Oil
• 6 Large Garlic Cloves, Minced
• 1 Large Carrot, Finely Chopped
• 2 Celery Stalks, Finely Chopped
• 1 bunch of Finely Chopped Dandelion
• 1 large Onion, Finely Chopped
• 1/3 Cup Finely Chopped Pancetta (take this step our for vegetarian)
• 2 can - 32 oz San Marzano whole tomatoes (hand crushed)
• 1 Quart Chicken Broth (use vegetable base for vegetarian)
• 4-6 (14 Ounce) cans of cannellini Beans (or Equivalent, Prepared From Dried)
• 1 1/4 Cup Small Pasta (Tubettini or Ditalini)
• Parmesan Cheese
• 1/3 Cup Chopped Fresh Parsley
• 2 bay leaves
• Salt & Pepper
• Dash Of Red Pepper Flakes (optional)

DIRECTIONS:

Heat the oil in a large heavy pot, then cook the onion, carrot, pancetta and celery until soft.

Add the garlic and cook another minute.

Pour in the broth, beans, bay leaves.

Hand squeeze tomatoes, and add Dandelion and cook for 15 minutes.

Remove a few scoops of the bean mixture and puree or mash, then return to the pot.

Remove from heat and add 1/4 cup Parmesan

PASTA:

Prepare pasta according to directions. Cool and set aside.

Soup must be cold before adding pasta. Or at the very least, rinse pasta in cold water before adding to the soup.

NOTE: Serve in large soup bowls topped with a drizzle of olive oil, the shaved cheese and a sprinkling of chopped parsley.

makes about 4 -5 quarts