---------- Recipe via Meal-Master (tm) v8.03
       Title: Pasta Fagioli Ala Cardosa
  Categories: Soups, Pasta, Italian
       Yield: 1 Servings
       4 lb Fresh Roman or Cranberry
            -beans (white with a red
            -fleck running through) or
       1 lb Dried beans soaked overnight
       2 lg Onions; chopped
       1 c  Italian parsley; coarsely
     1/2 lb Ditalini macaroni
      10 lg Cloves garlic; sliced
            Salt and pepper
            Olive oil
            Locatelli cheese
    Cook all of the beans in two quarts of water until
   tender; drain and reserve the fluid.  Put half of the
   beans through a food mill, putting the pulp back into
   the reserved fluid and discarding the skins.
   Meanwhile, saute onion until transparent in olive oil;
   add chopped parsley and garlic slices and add to the
   bean pulp and wat mixture. Add more water if necessary
   and season with salt and pepper to taste. Add the raw
   macaroni and cook until tender.  Then add remaining
   cooked beans and heat through. The consistency should
   now be of a hearty soup. Serve piping hot drizzling
   olive oil on top of each bowl. A sprinkling of fresh
   grated Locatelli cheese is optional, but adds
   delicious flavor. A wonderful dinner when served with
   a crispy green salad, crusty Italian bread, and a
   bottle of your favorite wine.