---------- Recipe via Meal-Master (tm) v8.03
  
       Title: Paulo Luigi’s Pasta Fagioli
  Categories: Soups, Pasta, Italian
       Yield: 8 Servings
  
       1 lb White beans (Navy or
            -Northern)
       2 tb -4 tbsp. olive oil
       1 md Onion; chopped fine
       2    Garlic cloves; minced
       4    -5 fresh basil leaves
       2 tb Tomato paste
       1 tb Flour
            Black pepper
       1    Crushed red pepper
            Salt
       1 pk Tubetti or Rottel noodles
            -(12 oz pkg.)
  
    This recipe was handed down to me from my mother. It
   can be made with canned beans to save time.  Use 4
   cans to 1 pound dried. Soak beans overnight in a 5
   quart pot (kettle), in twice as much water as beans.
   The next day drain the beans, add fresh water just
   covering the beans and boil until beans are cook (1
   1/2 hours). Water level must remain above the beans.
   Stir occasionally, for best results use a wooden
   spoon. Keep beans warm. Generously coat a frying pan
   with olive oil. Add onion and saute until translucent.
   Add garlic and basil leaves. Saute 1-2 minutes,
   stirring constantly.  Add 1 tablespoon flour and cook
   for one minute. Add 1/2 cup water, stir until
   thickened (1-2 minutes). Add tomato paste, stir until
   dissolved.  Remove from heat and add to still warm
   beans. For desired thickness add water.  Stir until
   mixed, adding peppers and salt to taste. Simmer over
   low heat for 15 minutes stirring occasionally. Cook
   pasta al dente (4-5 minutes). Drain and cool. Set
   aside. Before serving, place pasta in the bottom of a
   soup bowl. Add hot bean mixture. Mix and garnish with
   parsley. Serves 6-8.
  
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