Secret Recipes

Navy Bean Soup

• 1/2 lbs dried cannellini or navy beans
• 1/2 lbs dried kidney beans
• 1/4 cup olive oil
• 1/4 lbs salt pork, diced fine
• 1 large onion, chopped fine
• 5 garlic cloves, peeled and mashed
• 4 celery stalks, including leaves, sliced thin
• 3 tsp salt
• 2 tsp crushed red pepper
• 1 tsp freshly ground black pepper
• 1 tsp oregano
• 1 tsp basil
• 1 16 oz can Italian tomatoes, drained, tomatoes chopped coarsely
• 1/4 cup snipped fresh parsley, preferably Italian
• 1/2 cup julliened carrot
• 1/2 lbs ground sirlioin
• 1 egg
• 4 Tbsp seasoned bread crumbs
• 1/2 lbs ditalini (tiny, tube shaped pasta)
• Freshly grated Romano, Parmesan or Pecorino cheese

Rinse and pick over the dried beans. Soak overnight in cold water. Drain, then place in stockpot with 10 cups cold water. Bring to a boil, then reduce heat to simmer while preparing vegetables. Heat the olive oil in a heavy skillet over medium-high heat. Add the salt pork and cook, stirring frequently, until the fat melts and the meat begins to brown, about 15 minutes. Do not allow to burn.

Add the onion and garlic and saute gently until the onion is golden. Add this mixture to the beans, along with the celery, salt, red and black pepper, oregano and basil. Cover and simmer until beans are tender, about 2 1/2 hours, checking frequently to make sure the liquid has no evaporated too much. There has to be enough liquid to cook the meatballs and pasta in the final cooking stage. Add more water if necessary.

About 30 minutes before the soup is finished simmering, add the tomatoes and their juices and the parsley. Combine the ground meat with the egg and bread crumbs and roll into miniature balls. Add to the simmering soup. Add the carrot.

About 20 minutes later, add the ditalini and cook until tender. Serve with the grated cheese.

Servings:

8