From the kitchen of Ann Marie Barkwell. A traditional
Italian soup. If you have time, use the dry beans. No
time? Use canned beans. See details below. This was in
the first Family Cookbook.
2 c beans- northern or navy
Next day, boil beans for 20 minutes. Drain.
Boil again in fresh water for 30 minutes. Set aside.
In a pan:
3-4 Tbsp olive oil
2-3 cloves garlic, crushed
Cook for about 1 minute, careful not to burn.
Add the cooked beans.
1/2 c celery, chopped
2 small potatoes, diced
8oz can tomato sauce (Hunts)
1 1/2 tsp salt
pepper to taste
Stir & cook for about 5 minutes.
2 quarts + 1 c water
Cook about 1 hour 15 minutes on low.
Meanwhile, cook 1 c Ditalini or Elbow macaroni
When soup is done, add pasta.
Put oil in pan.
Add: garlic, celery & potato- saute a few minutes,
Add: tomato sauce- let cook 5 minutes.
Add: 2 qt water
Bring to a boil- cook on low until celery is tender.
Add: 3 cans Northern beans- let cook about 15 minutes.
Add: cooked pasta
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