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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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With Warmest Regards: A Celebration of Our Customers' Recipes And Traditions issued by Dayton''s Marshall Field's Hudson's 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:
1. 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.
2. 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.
3. 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.
4. Serve and garnish with Parmesan cheese.
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