Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Cranberry beans 14 oz Can Italian style tomatoes
OR small red beans 3 lb Shank end, bone in, fully
8 c Water Cooked ham
3 Garlic cloves (divided) 1/4 c Tiny soup pasta (pastina)
1 lg Onion, chopped 2 tb Olive oil
1 1/2 c Shredded carrots 2 tb Minced fresh parsley
1 c Finely chopped celery Grated parmesan cheese

In six quart stock pot, combine dried beans and water, bring to a boil
continue to boil for two minutes, then remove from heat. Cover and
let stand for one hour.

Mince or press one clove of the garlic; add to bean mixture along with
onion, carrots, celery, tomatoes and ham. Bring to a boil, then
reduce heat and simmer covered until beans are tender (2 - 2 1/2
hours)

Lift out ham and discard bone; coarsely chop ham. In a blender or
food processor, whirl about half of the soup until smooth; return to
pan. Add the pasta and chopped ham and cook stirring over medium heat
for about 5 minutes or until pasta is tender.

Finely chop remaining two cloves of garlic. In a small frying pan
cook garlic in oil until lightly browned.

Pour soup into a tureen. Spoon oil and garlic mixture into center of
soup and sprinkle parsley around mixture.

Serve with parmesan cheese.

Source: Sunset Italian Cookbook == Courtesy of Dale Gail Shipp,
Columbia Md. ==
Submitted By GAIL SHIPP On 03-05-95

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