*  Exported from  MasterCook II  *

                             Pasta E Fagioli

Recipe By     : The Frugal Gourmet Cooks Italian
Serving Size  : 1    Preparation Time :0:00
Categories    : Beans                            Italian

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      c             cranberry beans
   6      c             water
     1/2  c             dry white wine
   2      c             Beef stock
   4 1/2  c             Chicken stock
   3      cloves        garlic -- crushed
   1      tbsp          tomato paste
   2      tbsp          parsley -- chopped
   1      c             tubetti pasta -- Not cooked!
     1/3  c             Parmesan cheese -- grated
					
                        Parsley -- chopped
                        Extra virgin olive oil
                        Parmesan cheese -- grated

Place the beans and cold water in a 6-quart pot and bring to a boil. Cover
the pot and turn off the heat (leave the pot covered on the very burner you
used). Allow to stand 1 hour. Drain the beans and return to the pot. Add
the wine and the Beef and Chicken stock, and bring to a boil, cover, and
simmer gently for 30 minutes. Strain out half the beans and puree. Return
the pureed beans to the pot. Add the garlic, tomato paste, parsley, and the
raw tubetti pasta and simmer gently, uncovered, for 25 to 30 minutes or
until the pasta is very tender and the soup is thick. Stir the soup
regularly to prevent the pasta from sticking to the bottom of the pot. Stir
in the 1/3 cup of Parmesan cheese. Garnish with chopped parsley, a drizzle
of extra virgin oil, and grated Parmesan cheese.

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