Pasta And Beans - {Pasta E Fagioli}

Recipe Ingredients

1 1/2 cups	240g / 8.5oz	Dried borlotti (cranberry) beans
8 cups	1896ml	Cold water
2 cups	474ml	Ditalini - (8 oz)
2 cups	220g / 7.8oz	Carrots - peeled, and (medium)
		Cut into quarters
1		Celery rib - cut into quarters
2		Onions - peeled, and (medium)
		Cut into quarters
1		Garlic clove - peeled (large)
2 oz	56g	Pancetta or bacon
		Leaves from 2 fresh rosemary sprigs
1/2 cup	118ml	Olive oil
3		Plum tomatoes - peeled, seeded,
		And diced
		Salt - to taste
		Freshly-ground black pepper - to taste
		Freshly-grated Pecorino-Romano cheese

Recipe Instructions

Place the beans in a large bowl, cover with cold water, and let sit overnight.

The next day, drain the beans, place them in a large soup pot, and cover with cold water. Bring the beans to a boil and cook for 20 to 25 minutes, or until they are still al dente. Add the pasta and boil the mixture for about 15 minutes more, or until the pasta is al dente.

While the beans are cooking, make a battuto, or minced mixture of the carrots, celery, onions, garlic, pancetta, and rosemary. In a skillet, heat, 2 tablespoons of the olive oil, add the minced mixture, and saute for about 5 minutes, or until the vegetables begin to soften. Add the tomatoes, cover the skillet, and simmer for about 12 minutes.

When the pasta is cooked, add the vegetable mixture, stirring well. Add salt and pepper and serve the soup immediately in individual soup bowls. Drizzle a little of the remaining olive oil over the soup and pass the cheese to sprinkle over the top.

Note: Crusty Italian bread and a simple green salad of romaine and radicchio round out this meal.

This recipe yields 8 servings.

Source:
Ciao Italia at http://www.ciaoitalia.com

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