PASTA AND BEAN SOUP (PASTA E FAGIOLI)

Pasta and Bean Soup (Pasta E Fagioli) image

Provided by Bev I Am

Categories Beans

Time 16h

Yield 10 serving(s)

Number Of Ingredients 13

Previous Next

1 1/3 lbs dried cranberry beans
5 quarts cold water
2 medium onions, coarsely chopped
2 medium boiling potatoes, peeled and coarsely chopped
1 large carrot, coarsely chopped
1 celery rib, coarsely chopped
2 medium tomatoes, seeded and coarsely chopped
1 tablespoon minced fresh rosemary
1/4 lb sliced pancetta or 1/4 lb bacon, coarsely chopped
1 tablespoon fine sea salt
1 teaspoon fresh ground black pepper
1/3 lb ditalini (or other short tubular pasta)
3 tablespoons extra virgin olive oil

Steps:

Combine beans and water in an 8-quart heavy pot and soak, covered, 12 hours.
Add vegetables and 1 tablespoon rosemary to pot and simmer, covered, until beans are tender, about 2 hours.
Using a slotted spoon, set aside 1 heaping cup bean mixture, then reserve 2 cups cooking liquid separately.
Force remaining soup through a food mill into a very large bowl.
Cook pancetta in cleaned pot over moderate heat, stirring, until it begins to render its fat.
Add remaining rosemary and cook, stirring, 15 seconds.
Stir in puréed soup, reserved whole beans, salt, and pepper and bring to a simmer, stirring frequently and scraping bottom with a wooden spatula to keep soup from sticking to pot (thin with some of reserved bean liquid if necessary).
Add pasta and simmer, stirring frequently, until pasta is cooked, about 12 minutes.
Serve soup drizzled with olive oil.
-This soup is best the day after it's made.
Cool it uncovered, before chilling, covered, up to 4 days.
-You can use a blender or food processor instead of a food mill to purée the soup, but pulse briefly.
This soup should be textured and thick.
Makes 4 quarts, serving 8 to 10.