Zuppa Di Fagioli
2 cups dried, white beans, kidney, navy, or lima
2-1/2 qts. water
2 lbs. shin beef or marrow bones
1 bay leaf
1 whole onion
1/4 cup olive oil
1 medium onion, minced (about 1/2 cup)
2 cloves garlic, minced or crushed
2 tsps. freshly ground white pepper
1/2 tsp. salt
1/4 cup minced, flat Italian parsley
Rinse beans, put in a large soup pot and cover with cold water.
Bring water to a boil, remove from heat and let stand for 1 hour.
Drain, add the 2-1/2 quarts of water, beef bones, a whole onion,
and a bay leaf. Bring to a boil, reduce the heat, and simmer, uncovered,
for 2-1/2 hours or until the beans are tender.
Remove and discard bones, onion, and bay leaf. Remove half of the
beans and puree them in a blender (with a little of the liquid),
or force them through a sieve or food mill. Return the puree to the
Heat the olive oil in a skillet. Add the minced onion and saute
for 10 minutes, stirring occasionally, until translucent. Add garlic
and cook for 1 minute longer. Add the salt and pepper, then stir
the onion mixture into the soup. Cook the soup for 15 minutes. Stir
in the parsley just before serving.
Note: For Pasta e Fagioli, add 1 cup parboiled pasta or macaroni
(small shapes or broken strands) to the soup when you add the sautéed
onions, then proceed as above.