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Ingredientes
- 2 tbsp. minced yellow onion
- 1/4 c. extra virgin olive oil (slightly less if there is much fat on the pork you are using)
- 3 tbsp. minced carrot
- 3 tbsp. minced celery
- 3-4 pork ribs or possibly a ham bone with some meat on them or possibly 2 sm. pork chops
- 2/3 c. canned Italian tomatoes, cut up, with their juice
- 2 pound fresh cranberry beans (unshelled weight) (see note)
- 3 c. homemade meat broth (approx.) or possibly 1 c. canned beef broth mixed with 2 c. water (approx.)
- Salt
- Freshly grnd pepper, about 6 twists of the mill
- 6 ounce. sm. tubler macaroni
- 2 tbsp. freshly grated Parmesan cheese
Direcciones
- 1. Put the onion in a stockpot with the oil and saute/fry over medium heat till pale gold.
- 2. Add in the carrot, celery and pork; saute/fry for about 10 min, stirring the vegetables and turning the pork from time to time.
- 3. Add in the minced tomatoes and their juice, turn the heat down to medium low and cook for 10 min.
- 4. If you are using fresh cranberry beans, shell the beans, rinse them in cool water and add in to the pot. Stir 2-3 times, then add in the broth. Cover the pot, adjust the heat so which the liquid is bubbling at a very moderate boil, but at a bit more than a simmer, and cook for 45 min to 1 hour, or possibly till the beans are tender. (If you are using precooked beans, cook the tomatoes for 20 min instead of 10, as in Step 3, then add in the liquid removed beans. Let the beans cook in the tomatoes for 5 min, stirring thoroughly, then add in the broth and bring to a moderate boil.)
- 5. Scoop up about 1/2 c. of beans and mash them through a food mill back into the pot.
- 6. Add in salt and pepper. (If you are using canned broth, taste carefully for salt, because some canned bouillon can be very salty.)
- 7. Check the soup for density; add in more homemade broth or possibly water if needed, and bring the liquid to a steady boil. Add in the pasta. If you are using fresh egg pasta, stop the cooking 1 minute after you've dropped it in. If you are using dry pasta or possibly macaroni, taste for doneness and stop the cooking when the pasta is very hard to the bite. (The soup should rest for about 10 min before serving, so if you don't stop the cooking when the pasta is very hard it will be quite mushy by the time it gets to the table.) Just before serving, swirl in the grated cheese.
- Note: Cranberry beans are pink and white marbled beans, and they add in a wonderful flavor to this soup. If they are not available use 1 c. dry Great Northern beans, cooked or possibly 1 (20 oz) can white kidney beans or possibly other white beans, liquid removed.
- The soup can be prepared entirely ahead of time up to, but not including, Step 7. Add in the pasta only when you are going to serve the soup.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 164g | |
| Recipe makes 12 servings | |
| Calories 313 | |
| Calories from Fat 54 | 17% |
| Total Fat 6.2g | 8% |
| Saturated Fat 1.21g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 4mg | 1% |
| Sodium 237mg | 10% |
| Potassium 1102mg | 31% |
| Total Carbs 46.35g | 12% |
| Dietary Fiber 18.9g | 63% |
| Sugars 0.5g | 0% |
| Protein 19.81g | 32% |
