Pasta E Fagioli

• servings: 6 servings

Ingredients

3 tablespoons pure olive oil

3 to 4 ounces of pancetta, chopped

1 yellow onion, chopped

2 carrots, peeled and chopped

2 celery stalks, chopped

3 large cloves garlic, minced

2 cups (about 14 ounces) dried cranberry, bartotti, cannellini, or other small white beans, soaked overnight in water to cover, drained and rinsed

1½ cups diced canned plum tomatoes, with juices

8 cups water or chicken broth, or as neoded

Salt ard freshly ground black pepper

1/2 pound small shell, ditalini, or other small pasto shape

Parmesan for finishing

Directions

1. In a large soup kettle, warm the pure olive oil over medium heat. Add the pancetta and cook, stirring occasionally, until it renders its fat and is golden, about 5 minutes. Add the onion, carrots, celery, and garlic and cook, stirring often, until the vegetables have softened, about 5 minutes. Add the soaked beans, the tomatoes and their juices, the 8 cups water, and 2 teaspoons salt and bring to a boil. Reduce the heat to low, cover, and simmer until the beans are tender, about 1 hour.

2. To give the soup more body, remove 2 or more large spoonfuls of beans and vegetables, put in a food processor or blender, and purée until smooth. Add purée to pot. Adjust seasoning with salt and pep

3. Although you can cook the pasta in the soup, there is the danger of the soup …(???) cook the pasta in a separate pot.

4. Serve topped with parm