Pasta e Fagioli

Name: Pasta e Fagioli
Yield: Serves 6 to 8
Cuisine: Italy
Ingredients: freshly-grated parmesan; ½ pound macaroni, broken into pieces; 1 tablespoon dried oregano; pepper and cayenne pepper; pepper and cayenne pepper; 2 tablespoons freshly-chopped parsley; 1 teaspoon salt; 1 clove garlic; 3 tablespoons olive oil; 2 quarts cold water; 1 Spanish onion; 1 beef marrow bone, about 4 inches long; 4 tablespoons tomato concentrate; ½ pound dried kidney or haricot beans; ½ pound dried kidney or haricot beans

Preparation info

Serves
6 to 8

Difficulty
Easy

Appears in

Great Dishes of the World

By Robert Carrier

Published 1963

About

Ingredients

½ pound dried kidney or haricot beans
1 beef marrow bone, about 4 inches

Europe
Italy
Soup
Mediterranean

Method

Soak dried beans overnight in cold water. Drain. Combine beans, marrow bone, tomato concentrate and 2 quarts water in a large saucepan. Bring to the boil; lower heat, cover and simmer for 2 hours.

Chop onion and garlic finely and sauté in olive oil until transparent. Add finely-chopped parsley, salt, pepper, cayenne and oregano and simmer, covered, for about 20 minutes. Add macar