Pasta and Bean Soup
cjRecipes.com2 Tablespoons olive oil
1 large onion, peeled and thinly sliced
1 Tablespoon tomato paste (optional)
3 cups shelled cranberry beans (about 3 pounds in their pods)
1 large potato, peeled and halved
6 to 8 cups water
1 to 2 vegetable bouillon cubes, to taste
1/4 to 1/3 pound angel-hair pasta
salt and pepper
freshly chopped Italian parsley, for garnish (optional)
Heat the oil in a 2-1/2 quart pot.
Cook the onion until it begins to color, about 10 minutes.
Stir in the tomato paste, if using. (It gives this drab-looking soup a bit of color).
Add the beans, potato and 6 cups of water.
Cover the pot, leaving the cover ajar for steam to escape.
Cook for 35 to 40 minutes, until potato and beans are tender.
Using a slotted spoon, transfer the potato halves to a shallow bowl.
Mash them using a potato masher or fork. Return to the pot.
Add more water, if desired, at least 1 bouillon cube and the pasta.
Cook about 15 minutes, until the pasta is done.
Add more water if you want this soupier, and another bouillon cube if you want more seasoning.
Salt and pepper to taste.
Serve garnished with parsley, if desired.
Yield: about 6 servings.
