Pasta e Fagioli, Sister!

Italian Soup Recipes

1/4 cup extra virgin olive oil 2 cloves garlic, minced 1-1/2 tsp. fresh-ground black pepper 1/4 tsp. dried red pepper flakes 1/2 cup finely chopped onion 1 2-oz. can flat anchovies, mashed 2 15-oz. cans cannelloni (white beans), with liquid 1/3 - 1/2 lb. ditalini or small pasta, cooked 3 cups chicken stock 1 Tbsp. lemon juice 1/4 cup chopped fresh parsley or basil 1/2 cup grated Parmesan cheese salt to taste

In a large pot, heat the oil over medium-high heat. Saute' the garlic and both peppers for 30 seconds. Add onion and anchovies and saute' until onion is translucent; about 2 minutes. Add beans with their liquid, the ditalini pasta, and the chicken stock. Let mixture come to a boil, reduce the heat, and simmer 5-10 minutes. Just before serving, stir in the lemon juice and the parsley (basil), and 1/4 cup of the Parmesan cheese. Add salt to taste. Serve hot (with a nice crusty bread!), passing the remaining Parmesan at the table. Enjoy! -Diana

Submitted by Diana Bogue
Contributed on: Thursday May 13th, 2004