Pasta E Fagioli (Macaroni and Beans)

Recipe By : Sandy's Recipe Journal
Serving Size : 8 Preparation Time :0:00
Categories : Soups & Stews

Amount Measure Ingredient -- Preparation Method
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1 pound dried navy beans
1 beef bone
1/4 cup olive oil
2 garlic cloves -- peeled
1 tablespoon chopped basil
2 teaspoons salt
1/2 teaspoon freshly ground pepper
1 cup beef stock
3 tomatoes -- peeled and chopped
1 pound medium macaroni
2 tablespoons minced parsley
Grated Parmesan cheese

Pick over the beans, wash thoroughly and cover with water. Allow to soak overnight, or bring to a boil, simmer for 2 minutes, and allow to stand for 1 to 2 hrs. before proceeding.
Add the beef bone to the beans, bring to a boil and simmer for 2 hours, or until the beans are tender. Heat the oil in a small pan and saute the garlic in it. Add the basil, salt, pepper, stock and tomatoes and bring the mixture to a boil. Pour into the cooked mixture.
Cook the macaroni according to package directions. Drain and reserve the liquid.
Add the macaroni to the beans and cook 5 to 10 minutes longer. Adjust the con- sistency of the dish by crushing some of the beans if it is too moist or by adding some of the reserved liquid if is too dry. Discard any remaining liquid. Serve sprinkled with the parsley and the cheese.

Serves 8

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