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You could make the Olive Garden recipe of Pasta e Fagioli soup....just substitute your great northern beans for the whte kidney beans. Not sure how long you have to soak dry beans to get them to the proper consistency for this recipe. I've cut this recipe down and adapted to my personal preference and the ounces that any particular canned product is available in. Further, I don't add the pasta unless I'm service the whole pot at once....otherwise, the pasta absorbs all the liquid from the soup over time. If you make this soup and intend to freeze some, cook the pasta separate and then add upon serving.
Also I buy a frozen mirepoix (chopped onions, carrots and celery). It makes this recipe so much easier to put together when fresh veges aren't available.
Another way to use your beans is simple. Pick through the beans to make sure there are no small rocks in them, then soak them in a pot of water over night. The next day, pour off the water and cover the beans with fresh water, put the pot on the stove over medium heat, turn the heat down after the water starts to boil and put a meaty ham hock in the pot with the beans. Chop a medium onion and put it in the pot along with some garlic and salt and pepper, allow the pot to boil for at least an hour, checking and adding water if necessary. Cook the beans until they are tender. When you are finished cooking the beans allow them to cool a bit and then add a few to a small bowl with some ketchup and sample them. They can be refrigerated, then reheated and used for a side dish with other food for several days
Bean soup! Soak 2 cups as directed above to soften and change the water, refilling the soup pot until the water just covers the beans. Add 1/2 c chopped onion, 2 ribs chopped celery, 1 chopped carrot and a couple of handfuls of bacon bits or chopped ham. Salt & pepper to taste. Bring it all to a boil, lower heat and simmer very slowly for an hour or two, plying the potato masher at the end to thicken it up. Bouillon cubes in the water are optional.
Bean soup! Soak 2 cups as directed above to soften and change the water, refilling the soup pot until the water just covers the beans. Add 1/2 c chopped onion, 2 ribs chopped celery, 1 chopped carrot and a couple of handfuls of bacon bits or chopped ham. Salt & pepper to taste. Bring it all to a boil, lower heat and simmer very slowly for an hour or two, plying the potato masher at the end to thicken it up. Bouillon cubes in the water are optional.
Thanks for the recipe. Sounds yummy. I'll try that one soon, too.
Thanks. I'm making the escarole and white bean soup. Today's rainy and cold, so it's the perfect weather for soup. I'll let you know how it turns out.
Be sure to add extra garlic.
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