@ossobuco,
Trying that again
this time from the Sun Sentinal website -
Recipe:
Marcella Hazan's Pasta e Fagioli
May 06, 2010
• 1 cup dried cranberry beans or red kidney beans, soaked and cooked, or 3 cups canned cranberry beans or red kidney beans, drained
• 1/4 cup extra-virgin olive oil
• 2 tablespoons chopped onion
• 3 tablespoons chopped carrot
• 3 tablespoons chopped celery
• 3 or 4 pork ribs, or 1 ham bone with some lean meat attached
• 2/3 cup canned imported Italian plum tomatoes, cut up, with their juice
• Approximately 3 cups beef broth
• Salt and freshly ground black pepper, to taste
• 1/2 pound small, tubular macaroni (ditalini works well)
• 1 tablespoon butter
• 2 tablespoons freshly grated Parmigiano-Reggiano cheese
If using dried beans: Wash and pick over beans; put into a medium bowl with 3 inches of water to cover. Cover bowl lightly and soak beans overnight. After soaking, rinse well, put into a large pot with 3 inches of water to cover. Cover pot, and heat to medium. When the water boils, adjust heat to simmer beans gently. Cook until tender, but not mushy, about 45 minutes to 1 hour. Do not add salt until beans are almost done. Turn off heat and reserve in their liquid.
Put olive oil and onion in a large soup pot over medium heat. Cook, stirring, until onion becomes pale gold. Add carrot and celery, stir once or twice to coat them well, then add meat. Cook for about 10 minutes, turning meat from time to time with vegetables. Add tomatoes and their juices, adjust the heat so that the juice simmers very gently, and cook for 20 minutes.
Add the drained cooked or canned beans, stirring them thoroughly to coat well. Cook for 5 minutes, then add the broth/stock, cover the pot, and bring soup to a gentle boil.
Scoop up about 1/2 cup of the beans and mash them in a food mill or with a masher in a bowl, then pour back into the pot. Add salt, a few grindings of black pepper, and stir thoroughly. Check the soup for density: It should be liquid enough to cook the pasta in. If necessary, add more broth, or, if you are using diluted canned broth, more water. When the soup has come to a steady, moderate boil, add the pasta. Stop the cooking when the pasta is tender, but still firm to the bite, about 6 minutes. Before turning off the heat, swirl in 1 tablespoon of butter and the grated cheese.
Pour the soup into a large serving bowl or into individual plates, and allow to settle for 10 minutes before serving.
Makes 6 servings.
Per serving: 392 calories, 32 percent calories from fat, 14 grams total fat, 3 grams saturated fat, 9 milligrams cholesterol, 50 grams carbohydrates, 7 grams total fiber, 2 grams total sugars, 43 grams net carbs, 16 grams protein, 568 milligrams sodium.
