Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

-JUDI M. PHELPS
8 oz Navy beans or
Dry cranberry beans; (these
-are hard to find but make
-an excellent soup if you
-they are available (check
-an Italian deli or gourmet
-market
Water ; for soaking beans
3 tb Olive oil
1 lg Onion; chopped
1 Celery rib; chopped
3 cl Garlic; chopped
2 c Canned Italian plum tomatoes
-drained
1/2 ts Dried oregano
1/4 ts Dried basil
8 c Chicken stock; preferably
-homemade
4 tb Italian parsley; chopped
8 oz Small pasta shells or
Other small shaped pasta
Salt to taste; optional
Freshly ground pepper
Parmesan cheese; freshly
-grated (use the best
-imported Parmesan cheese
-you can afford, it's worth
-the cost

Soak beans overnight in water to cover. Next day drain water and
rinse beans.

In a large Dutch oven, heat oil over medium heat and add the onion,
celery, and garlic. Cook and stir gently for 3 minutes or until the
vegetables are soft and begin to color slightly. Add tomatoes,
oregano, basil, stock, parsley, and soaked beans. I usually add 1
cup of cold water at this point to the bean mixture. Bring to a boil,
reduce heat, and simmer about 1-1/2 hours or until beans are soft.
About 30 minutes before soup is done, in a large pot of boiling
water, cook pasta until al dente. Drain and rinse. Add to the soup
mixture. Add freshly ground pepper and salt if you so desire. I do
not cook with salt at all so the soup goes without it. Guests that
wish a saltier soup can add it at the table. Serve soup with freshly
grated Parmesan cheese.

This soup is one of our favorites on a cold wintery night, I usually
serve with a mixed green salad, crusty sourdough bread, a simple
fruit cup or baked apple for dessert, and of course a good Italian
Chianti or Barbera Wine. Serves approximately 6 people.

From the kitchen of Judi Jerry Phelps. jphelps#slip.net or
jphelps#best.com

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