Pasta E Fagioli

1 cup dried pinto beans
1 cup dried yellow split peas
2 TBS oil
1/2 diced onion
4 carrots, diced
4 celery stalks, diced
1 tsp oregano
1/4 tsp cayenne
1 cup dried lentils
4 whole garlic cloved
Parmesan Reggiano Rind (optional, I happen to have)
Salt
Black Pepper
Pasta (recipe called for 4oz per person I used about 2)
Parsley, chopped finely
zest of 1 lemon
Parmesan reggiano if you desire

Place beans and peas in your soup pot, and soak 4 hours to overnight.
Drain the beans and set aside.

Heat pot with oil add onion, half the carrots and half the celery, cook about 5 minutes. Stir in oregano and cayenne.

Add the beans and lentils (peas too) coat beans with the contents of the pan, then pour about 4 cups of water over, adding more if necessary. Add 2 of the whole garlic, thyme and parm rind (if using). Boil hard for 5 minutes removing scum from the top (if there is any). The cover and simmer

Using a blender or food processor puree remaining celery, carrots and remaining 2 garlic, adding water if necessary. Pour into bean mixture cook about 45-60 minutes or until beans are tender.
Salt and pepper to taste

Now measure out about 1 cup of bean mixture per person, add 1 cup of water per serving and bring to a boil add pasta and cover, cook until pasta is al dente.

Stir in parsley, a bit of zest and cheese if using.

Enjoy!


**Extra beans can be frozen and thawed for future use.

I found this to be more pasta than soupy. The flavor was good, but I thought it needed the cheese, and possibly more parsley next time. My bean hating and non pasta preferring husband did enjoy it however. A change I plan to make when I thaw some of the beans in the freezer is to use stock or broth instead of just water for the pasta cooking part. All in all not bad!