FOOD FROM ITALY - VENETO 1

VENETO

LAKE OF GARDA

PASTA E FAGIOLI ( pasta and bean soup )

2 Cans red kidney beans (14 oz.)

     Six medium potatoes

12 cups chicken bouillon

1 onion, chopped fine

Two celery sticks diced small

Two carrots. Sliced thin

1 tablespoon olive oil 

salt pepper 

seasoning to taste: dry multi purpose

1 cup pasta ( ditalini , elbow or broken spaghetti )

or quick barley

1/2 cup dry parsley

Two bay leaf

1 cup grated parmesan cheese

In a large pot put 12 cups of water to boil with two chicken bouillon cubes; in 5 minutes, your chicken bouillon will be ready

In a large non-stick pot heat the olive oil over medium heat, add onion, celery. Bay leaves, garlic, and cook for 5 minutes: add crushed garlic and cook three more minutes.

Add diced potatoes, salt, pepper, seasoning, and 4 cups of bouillon

In the meantime, transfer 1/2 of the beans to a blender, add 1 cup of bouillon and liquefy.

Add the beans liquid to the pot stir and cook for 20 more minutes

Add the remaining beans, grated parmesan cheese and more bouillon if needed; stir and cook until the potatoes are almost done.

Add the pasta  or barley, cover and cook for 10 more minutes

Stir and add more bouillon if needed.

Remove from heat, discard the bay leaves, and sprinkle parsley before serving.