Saturday, January 8, 2011

Pasta and Bean Soup

This is a Italian soup, It's thick, hearty and a healthy soup.  Great for a cold winter day.  Serve alone with some crusty bread.  I recently got this cookbook from an antique shop in Arundel, Maine.  Copyright 1976 Great Home Cooking in America.

Pasta and Bean Soup

1 lb bag of dry Great Northern Beans
1 quart of water and 1 quart of chicken stock
2 1/2 tsp salt
1 large, whole carrot
6 strips of bacon
1/2 cup chopped onion
1/2 cup chopped celery
1 small clove garlic, minced
2 1 lb cans of stewed tomatoes
1/2 bay leaf
1/2 tsp dried oregano leaves
1/2 tsp salt and pepper
1/4 cup of water
1 cup of ditalini, or any small macaroni, cooked according to package directions.

Place beans in a pot and cover with cold water and allow to soak  overnight or at least 8 hours.  Drain and rinse.  Combine the beans, 1 gt of water and 1 quart of chicken broth along with the salt and the carrot.  Simmer for 2 hours or until the beans are tender. 

Fry the bacon in skillet until crisp.  Remove the bacon and drain on paper towel. Crumble and set aside.  Reserve 1/4 cup of the bacon drippings. Add to this the onion, celery and garlic.  Do not brown saute' until tender.  Stir in the tomatoes, spices, and 1/4 cup water.  Bring to a boil and then reduce the heat and simmer for 30 minutes.  Meanwhile cook the macaroni and drain, When the soup is ready puree at least 1/2 of this mixture. Chop the carrot into bite size bites. Remove the bay leaf.  Add the macaroni.  Heat thoroughly. 


  1. OMG, does that look GOOD?? How was it?? Do I need to make some????

  2. I had the best pasta e fagioli when I was in Italy, and tried to make it at home with no such luck. Those Italian women know their stuff. I'd love to try yours!!