Pasta Fazool

Photo: flickr user il Quoquo

Ingredients

1 pound dried pinto beans soaked overnight

2 tablespoons flour

5 tablespoons oil

1 garlic clove crushed

2 tablespoons butter plus

1 stk butter divided

1 lrg onion chopped

4 leafy celery stalks sliced

2 carrots chopped

1 can tomatoes - (28 oz) chopped

cup chopped parsley leaves - (packed) plus

extra parsley for garnish

2 cans beef broth - (12 oz ea)

2 teaspoons salt

2 teaspoons freshly-ground black pepper

1 tablespoon chopped basil

8 ounces macaroni or shell pasta

Preparation

Drain beans and rinse. In a large pot combine beans with flour and 3 tablespoons oil and shake to coat beans. Add 2 quarts warm water and garlic. Cover and simmer for 1 1/4 hours.

Meanwhile, in a large skillet heat remaining 2 tablespoons oil with 2 tablespoons butter. Add onion, celery, and carrots, and saute about 5 minutes. Add tomatoes and parsley. Cover and simmer for one hour. If necessary, add water to prevent sticking.

When the beans are tender, remove three cups and set aside. Puree remaining beans and the tomato sauce through a food mill or in a food processor, then return them to the pot. Add beef broth, reserved beans, salt and pepper, and basil. Simmer for 15 minutes.

Meanwhile, boil the macaroni in a pot of salted water until tender. Drain and add to soup. Stir until gently mixed. Garnish soup with parsley.

This recipe yields 6 servings.