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 Italian - Pasta E Fagioli All'ischitana
adapted from Soups of Italy by Norma Wasserman-Miller
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Description
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Ingredients
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- 2 Cups Cannellini Beans -- Soaked Overnight
- 1 Clove Garlic -- Finely Chopped
- 1 Stalk Celery -- Finely Chopped
- 6 Leaves Basil -- Finely Chopped
- 6 Cups Chicken Broth
- 3 Tablespoons Olive Oil
- 1 Medium Dried Chile Pepper -- Crushed
- 1/4 Teaspoon Fennel Seed
- 2 Cans Tomatoes -- Chopped
- 3 Ounces Bacon -- Chopped
- 1 Teaspoon Salt
- 8 Ounces Spaghetti -- Broken
- Pepper -- To Taste
- 3 Teaspoons Fresh Basil -- Chopped
- Parmesan Cheese -- To Taste
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Directions
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Combine beans, garlic, celery, basil and broth in a saucepan. Bring to a boil, lower heat and simmer 1 hour or until beans are done. Add oil, tomatoes, chile, fennel, bacon and salt. Simmer for 30 minutes. Bring soup to a simmer and add pasta. Cook until al dente. Stir occassionally. Add pepper and serve with basil garnish and cheese.
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Serves
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4
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Time to Make
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0:00
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