Pasta Fazool
By: Anonymous
Published: Saturday, February 13, 2010 - 1:20am

Ingredients




1 pound dried pinto beans soaked overnight
2 tablespoons flour
5 tablespoons oil
1 garlic clove crushed
2 tablespoons butter plus
1 stk butter divided
1 lrg onion chopped
4 leafy celery stalks sliced
2 carrots chopped
1 can tomatoes - (28 oz) chopped
cup chopped parsley leaves - (packed) plus
extra parsley for garnish
2 cans beef broth - (12 oz ea)
2 teaspoons salt
2 teaspoons freshly-ground black pepper
1 tablespoon chopped basil
8 ounces macaroni or shell pasta

Preparation

1 Drain beans and rinse. In a large pot combine beans with flour and 3 tablespoons oil and shake to coat beans. Add 2 quarts warm water and garlic. Cover and simmer for 1 1/4 hours. 2 Meanwhile, in a large skillet heat remaining 2 tablespoons oil with 2 tablespoons butter. Add onion, celery, and carrots, and saute about 5 minutes. Add tomatoes and parsley. Cover and simmer for one hour. If necessary, add water to prevent sticking. 3 When the beans are tender, remove three cups and set aside. Puree remaining beans and the tomato sauce through a food mill or in a food processor, then return them to the pot. Add beef broth, reserved beans, salt and pepper, and basil. Simmer for 15 minutes. 4 Meanwhile, boil the macaroni in a pot of salted water until tender. Drain and add to soup. Stir until gently mixed. Garnish soup with parsley. 5 This recipe yields 6 servings.