Dean Martin
Recipe for Dean's favorite zuppe (soup)
Recipe for pasta fagiole.
2 Tablespoons extra virgin olive oil
1 med onion finely chopped
2 (15 oz cans) cannellini beans
6 cups of water
Salt and pepper to taste
1/4 teaspoon ground cinnamon
8 oz tuberini or salad macaroni pasta
1/4 cup grated parmesan cheese
Heat the oil in a large pot and saute the onions
Add 2 cans cannellini beans and the 6 cups of water.
Season with salt and pepper and sprinkle on the cinnamon.
Cover and bring to a boil for about 10 minutes then reduce heat
to a simmer and cook slowly for 2 hours.
Bring to a slow boil again and add the pasta and cook until pasta is
al dente about 10 minutes.
Add freshly ground pepper and the parmesan cheese and serve.
It's even better the 2nd day.
Serves 4
I always double the recipe and use chicken broth and water but
otherwise it's the same.
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