Julio's Pasta Fazool

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Difficulty: Medium - experience needed
Serves:

Preparation time:
Cooking time:

Ingredients

3 TBL SPOONS EXTRA VIRGINIA OLIVE OIL
2 CLOVES GARLIC
1 MEDIUM PORK NECK BONE SMOKED
2 MEDIUM SWEET ONIONS CHOPPED
1 MEDIUM (15OZ) CAN RED KIDNEY BEANS
1 MEDIUM (15OZ) CAN GREAT NORTHERN BEANS
1/4 CUP SHERRY COOKING WINE
1/2 TBL SPOON CHOPPED PARSLEY
1/2 TS FENNEL SEED
1/2 TS DRIED OREGANO CHOPPED
1/2 TS DRIED SWEET BASIL
1/4 TS HOT PEPPER SEEDS
SALT & BLACK PEPPER TO TASTE
2 1/2 CUPS CHICKEN BROTH ( I don"t use low fat)
GRATED ROMANO CHEESE
ELBOW MACARONI

Method

In a 6 court pot cook garlic and onion and pork neck bone in olive oil on low heat until transparent and tender. Add sherry wine and bring to a boil. Simmer on low heat until almost all of the liquid has evaporated, stir to prevent from burning. Add remaining ingredients except Romano cheese and elbow macaroni and bring to boil. Reduce heat and simmer for about 30 minutes until beans are tender. If soup becomes too thick add water to desired consistency.

In a separate pot boil salted water and cook elbow macaroni to desired consistency. I slightly under cook the macaroni because they will absorb some of the bean soup when you combine them. When I drain the elbow macaroni I use a little olive oil to toss them. I add cooked macaroni in bottom of bowl and add bean soup on top of them When I serve the soup I top it with Romano cheese. This makes about four main dish servings. I sometimes double the recipe and refrigerate the beans that are left over. However the leftover beans only last a couple of days. Not only because they are so good but beans will sour in the refrigerator.

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