LA MORA'S PASTA E FAGIOLI

LA MORA'S PASTA E FAGIOLI image

Yield 6 servings

Number Of Ingredients 15

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1 lb dried cannellini or great Northern beans, soaked overnight in cold water
2 garlic cloves
1/2 bunch Italian flat-leaf parsley, leaves only
4 oz pancetta (cured Italian bacon), prosciutto or ham, cut into 1/4" dice
1 cup red onion, cut into 1/4" dice
1/2 cup each, cut into 1/4" dice: celery and carrot
1/4 cup olive oil
2 tsp kosher salt
1/2 tsp freshly ground black pepper
6 cups cold water
4 cups cold chicken stock (preferably homemade)
1 cup canned plum tomatoes, chopped, including liquid
6 fresh sage leaves
8 oz uncooked pasta (such as pappardelle - I would prefer small pasta)
Freshly grated Parmesan cheese and extra-virgin olive oil to taste

Steps:

Rinse beans, discarding any that have floated to the surface; drain. Finely chop garlic and parsley together; set aside. Combine pancetta, onion, celery and carrot with oil in 5-qrt stockpot; Sauté over med heat until vegetables begin to soften. Add salt, pepper, garlic and parsley, stirring so garlic does not brown, about 1 minute. Add water; stock; tomatoes, including liquid; beans; and sage leaves. Increase heat to high; bring to a brisk boil. Immediately lower heat to a gentle simmer; cook, partially covered, until beans are cooked, at least 1 hour. If liquids reduce too much, add a little hot water. Taste one of the beans to be sure it is fully cooked. Strain out 1 1/2 cups beans; puree (it is all right if some of the pancetta and vegetables are mixed in). Return to pot, stirring to combine with soup to thicken. Adjust seasonings to taste. Return to a low boil. Add pasta; cook until al dente (firm to the bite). Serve with a liberal sprinkling of Parmesan and a drizzle of oil. Makes 6 servings. From a Tablehopping feature in Texas magazine Oct. 24, 1999. The recipe is from Lynette Mandola, owner and chef of La Mora Cucina Toscana.