Tuscan Bean Soup - (Pasta E Sagioli Alla Toscana)

Recipe Ingredients

3 tablespoons	45ml	Olive oil
1 cup	62g / 2.2oz	Minced red onions
1/2 cup	55g / 1.9oz	Finely-diced carrot
1/2 cup	55g / 1.9oz	Finely-diced celery
		Salt - to taste
		Freshly-ground black pepper - to taste
1/2 cup	118ml	Tomato puree
2		Garlic cloves - peeled
2 cups	320g / 11oz	Dried cannelloni beans - soaked and rinsed
8 cups	1896ml	Water
2		Bay leaves
1/2 cup	118ml	Olive oil
2 sections		Fresh rosemary - cut in half
2		Garlic cloves - peeled
5 oz	142g	Dried short pasta, such as ditalini
		Or small macaroni - cooked until tender,
		Drained and rinsed under cool water
1		Crusty loaf of Italian bread

Recipe Instructions

In a heavy bottom pan, over medium heat, add the oil. When the oil is hot, add the onions, carrot and celery. Season with salt and pepper. Saute for 2 minutes. Add the tomato and garlic. Continue to cook for 2 minutes. Add the beans. Continue to cook for 1 minute. Stir in the water. Add the bay leaves and season with salt and pepper. Bring the liquid to a boil. Reduce the heat to medium-low and continue to cook until the beans are tender, about 1 hour and 15 minutes to 1 1/2 hours.

In a small saucepan, combine the remaining olive oil, rosemary and garlic. Bring to a simmer and cook until the garlic is golden, about 10 to 12 minutes. Remove from the heat and strain, discarding the rosemary and garlic.

Using a hand-held blender, puree half of the soup. Season with salt and pepper. Stir in the cooked pasta and continue to simmer for 15 minutes. Remove from the heat and ladle into individual bowls. Stir half of the oil into the soup. Serve the remaining oil and bread on the side.

This recipe yields 6 servings.

Source:
EMERIL LIVE with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EM-1C01)

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