From gladysdinletir@superonline.com Wed Nov 24 11:29:14 2004 Date: Mon, 22 Nov 2004 03:02:25 +0000 (UTC) From: Gladys Dinletir Newsgroups: rec.food.recipes Subject: Pasta e Fagioli Followup-To: rec.food.cooking, rec.food.recipes Pasta e Fagioli Antonio Carluccio from Antonio Carluccio's Passion for Pasta Soups & Starters Serves 4 Cooking Time 10 to 30 mins 2 Tbsp olive oil 2 cloves garlic, peeled and finely chopped 1 carrot, diced 2 potatoes, peeled and diced 1 celery stick, diced 1 large tomato, peeled, de-seeded and diced 2 pt/1.2L chicken stock 375g/2x13oz tins cannellini or borlotti beans, drained 200g/7oz munnezzaglia, or tubettini - pasta 1 small chilli pepper, finely chopped 2 basil leaves salt freshly ground pepper 1 Tbsp virgin olive oil Heat the oil and sweat the garlic. Add the vegetables and toss well. Pour in the stock, bring to the boil and simmer for 5 minutes. Add the half the beans. Mash the remaining beans to a pulp with the back of a fork and add to the stock with the pasta, the chilli and the basil. Cook gently for another 8 minutes, stirring from time to time to prevent the mixture sticking. Skim the soup to remove any scum. Taste and add seasoning. Serve with a trickle of virgin olive oil on top. -- Rec.food.recipes is moderated by Patricia Hill at recipes@swcp.com. Only recipes and recipe requests are accepted for posting. Please allow several days for your submission to appear. Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/