SOUPS - PASTA E FAGIUOLI

PASTA E FAGIUOLI

1 bag dry red kidney beans ( 14 oz. )or 2 cans

6 medium potatoes

12 cups chicken bouillon

1 onion, chopped fine

2 celery sticks diced small

2 carrots. sliced thin

1 tablespoon olive oil  salt pepper and seasoning to taste

1 cup pasta ( ditalini )or quick barley

1/2 cup dry  parsley

2 bay leaf

1 cup grated parmesan cheese

the night before soak the dry beans with 2 tablespoon of baking soda and cold water; before cooking rinse well under running water, or drain the cans

In a large pot put 12 cups of water to boil  with 2 chicken  bouillon cubes; in 5 minutes your chicken buillon will be ready

If you have a pressure cooker stir in the beans and cover with chicken buillon. Cook over medium heat for 10 minutes, let

it cool before you open the pressure cooker. If you do not have a pressure cooker you will need to cook in the traditional way until the beans are almost tender (about 3 to 4 hours ).( This is only if you use dry beans )

In a large non stick pot heat the olive oil over medium heat, add onion,celery. bay leaves and garlic and cook for 5 minutes: add crushed garlic and cook 3 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 liquify.

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 ( ditalini ) or barley, cover and cook for 10 more minutes

Check one time to stir and add more bouillon if needed.

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