food Pasta e Fagioli II recipe
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Pasta e Fagioli II recipe
    6 servings

Ingredients:

  • 2 cups cranberry beans
  • 6 cups cold water
  • 1/2 cup white wine
  • 2 cups beef broth
  • 4 1/2 cups chicken broth
  • 3 cloves crushed garlic
  • 1 tablespoon tomato paste
  • 2 tablespoons chopped fresh parsley
  • 1 (8 ounce) package farfalle pasta
  • 1/3 cup grated Parmesan cheese
  • 1 tablespoon olive oil
  • 2 tablespoons grated Parmesan cheese

    Instructions:

  • In a large pot, place cranberry beans and water.
  • Bring to a boil.
  • Cover pot and turn heat off.
  • Allow to stand for one hour on burner.
  • Drain beans and return to large cooking pot.
  • Add wine, beef broth, and chicken broth.
  • Bring to boil, cover and simmer for 30 minutes.
  • Puree half of the beans.
  • Return to the pot.
  • Add the garlic, tomato paste, parsley, and farfalle pasta.
  • Simmer gently, uncovered, for 25 to 30 minutes, or until pasta is tender and soup is thick.
  • Stir in the grated Parmesan cheese.
  • Garnish with drizzled olive oil, and additional grated Parmesan cheese.



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