Soups: Pasta E Fagioli 02 by Recipe Cottage

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	Pasta E Fagioli 02

		PASTA E FAGIOLI 400 g fresh or dried red beans or adukibeans 40 g lard or bacon fat 1 carrot 1 cellery stalk 1 large onion 2 cloves of garlic 3 tbsp fresh herbs 3 tbsp tomato paste pepper salt 4,5 dl hot broth 300 g fresh, homemade pasta in squares: 4 x 7,5 cm Soak the dried beans overnight. Pour off the water the next day. Put on so much fresh cold water that they are just covered. Boil them for 10 minutes. Pour off again. Chop the carrot, cellery, onion and garlic. Melt the lard or bacon fat in a girdle. Saute the chopped vegetables and the herbs. Add the tomatopaste. Make it more or less liquid by adding some of the broth or some water. Add salt and pepper. Let this simmer for half an hour and add broth or water from time to time. Add the beans and enough water to cover them. Stir well and let simmer on a low heat for 2 hours, until the beans start to desintegrate. Take out half of the beans and mash them. Put this mash back into the pot and stir well. Add the remainder of the broth. Bring slowly to a boil. Add the pasta and cook it al dente. Stir and serve immediately, with fresh olive oil to pour on the dish while eating.