*  Exported from  MasterCook II  *
 
                              Pasta E Fagioli
 
 Recipe By     : The Frugal Gourmet Cooks Italian
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Beans                            Italian
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      c             cranberry beans
    6      c             water
      1/2  c             dry white wine
    2      c             Beef stock
    4 1/2  c             Chicken stock
    3      cloves        garlic -- crushed
    1      tbsp          tomato paste
    2      tbsp          parsley -- chopped
    1      c             tubetti pasta -- Not cooked!
      1/3  c             Parmesan cheese -- grated
 					
                         Parsley -- chopped
                         Extra virgin olive oil
                         Parmesan cheese -- grated
 
 Place the beans and cold water in a 6-quart pot and bring to a boil. Cover
 the pot and turn off the heat (leave the pot covered on the very burner you
 used). Allow to stand 1 hour. Drain the beans and return to the pot. Add
 the wine and the Beef and Chicken stock, and bring to a boil, cover, and
 simmer gently for 30 minutes. Strain out half the beans and puree. Return
 the pureed beans to the pot. Add the garlic, tomato paste, parsley, and the
 raw tubetti pasta and simmer gently, uncovered, for 25 to 30 minutes or
 until the pasta is very tender and the soup is thick. Stir the soup
 regularly to prevent the pasta from sticking to the bottom of the pot. Stir
 in the 1/3 cup of Parmesan cheese. Garnish with chopped parsley, a drizzle
 of extra virgin oil, and grated Parmesan cheese.
 
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