Recipe

Minestra Casalinga Recipe

	Choclytcandy / All my dishes 3 weeks, 2 days ago With Warmest Regards: A Celebration of Our Customers' Recipes And Traditions issued by Dayton''s Marshall Field's Hudson's Prep:15m Cook:80m Servings:10	Choclytcand
	sage olive oil potato beans pasta parmesan garlic tomato

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Ingredients

3 tbs olive oil

2 large cloves garlic, minced

3 tbs dried sage

1 16 oz can plum tomatoes, drained or 2 cups chopped fresh tomato

3 cups diced peeled red potato

3 cups cooked pinto or kidney beans

salt to taste

black pepper to taste

8-9 cups water or vegetable broth

6 oz fresh pasta (homemade or from refrigerated section in grocery store--fettuccine works well)

Garnish: grated Parmesan cheese

Directions

Heat oil in a large pot over medium heat. Add garlic and sage. Cook until garlic is soft (3-4 minutes). Add tomatoes and cook for 4-5 minutes. Add 1 cup potatoes, 1 cup beans, salt and pepper. Cook over low heat, stirring often, for 15 minutes.

In a separate pot, bring water to a boil. Add 2 cups boiling water to soup mixture. Simmer mixture uncovered until potatoes are tender (about 30 minutes). Transfer mixture to a food mill or food processor (food mill is preferred). Puree.

Return puree to soup pot. Add remaining potatoes and 6 cups boiling water. Simmer until potatoes are almost tender (about 15 minutes). Add remaining beans and cook for 15 additional minutes. Add pasta and cook until tender (4-5 minutes), adding more boiling water as needed if soup becomes too thick. Adjust seasonings.

Serve and garnish with Parmesan cheese.

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