Recipe: Pasta and Bean Soup with Meatballs

PASTA AND BEAN SOUP WITH MEATBALLS

1/2 lb. dried cannellini (or navy beans)
1/2 lb. dried kidney beans
FOR THE MEATBALLS:
1/2 lb. ground sirloin
1 egg
4 Tbsp. seasoned bread crumbs
FOR THE SOUP:
1/4 cup COLAVITA olive oil
1/4 lb. salt pork, diced fine
1 large onion, chopped fine
5 garlic cloves, mashed
4 celery stalks with leaves (sliced thin)
3 tsp. salt
2 tsp. crushed red pepper
1 tsp. oregano
1 tsp. basil
ground black pepper
1 (16 oz) can tomatoes, crushed
1 tsp. dried parsley or 1 tbsp fresh chopped parsley
1/2 cup carrots, julienned
1/2 lb. COLAVITA ditalini pasta
grated Parmesan cheese

Rinse and pick over the dry beans and soak overnight.

Drain, then place in stockpot with 10 cups of cold water. Bring to boil, reduce heat to simmer while preparing vegetables.

Combine the ground meat, egg and bread crumbs. Roll into miniature balls, set aside.

Heat olive oil in a heavy skillet over medium heat. Add salt pork and cook, stirring about 15 minutes until lightly brown. Do not allow to burn.

Add onion and garlic, saute gently until the onion is golden.

Add this mixture to the beans, together with celery, salt, red pepper, oregano, basil, and ground black pepper. Cover and simmer until beans are tender, about 2 1/2 hours. Check frequently, if necessary add more water (there should be enough liquid to cook the meatballs and pasta in the last half hour of cooking ).

During last 1/2 hour add tomatoes, undrained, and parsley. Add meatballs and carrots to the simmering soup. Cook 20 minutes.

Add ditalini and cook until tender.

Serve with grated cheese.

Servings: 8
Adapted from Source: Colavita Olive Oil