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Paulo Luigi's Pasta Fagioli

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      Title: PAULO LUIGI'S PASTA FAGIOLI
 Categories: Soups, Pasta, Italian
      Yield: 8 Servings
 
      1 lb White beans (Navy or
           -Northern)
      2 tb -4 tbsp. olive oil
      1 md Onion; chopped fine
      2    Garlic cloves; minced
      4    -5 fresh basil leaves
      2 tb Tomato paste
      1 tb Flour
           Black pepper
      1    Crushed red pepper
           Salt
      1 pk Tubetti or Rottel noodles
           -(12 oz pkg.)
 
   This recipe was handed down to me from my mother. It can be made with
  canned beans to save time.  Use 4 cans to 1 pound dried. Soak beans
  overnight in a 5 quart pot (kettle), in twice as much water as beans.
  The next day drain the beans, add fresh water just covering the beans
  and boil until beans are cook (1 1/2 hours). Water level must remain
  above the beans. Stir occasionally, for best results use a wooden
  spoon. Keep beans warm. Generously coat a frying pan with olive oil.
  Add onion and saute until translucent. Add garlic and basil leaves.
  Saute 1-2 minutes, stirring constantly.  Add 1 tablespoon flour and
  cook for one minute. Add 1/2 cup water, stir until thickened (1-2
  minutes). Add tomato paste, stir until dissolved.  Remove from heat
  and add to still warm beans. For desired thickness add water.  Stir
  until mixed, adding peppers and salt to taste. Simmer over low heat
  for 15 minutes stirring occasionally. Cook pasta al dente (4-5
  minutes). Drain and cool. Set aside. Before serving, place pasta in
  the bottom of a soup bowl. Add hot bean mixture. Mix and garnish with
  parsley. Serves 6-8.
 
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