Title: Pasta E Fagioli Alla Veneziana
Categories: Pasta Vegetable Soup Ethnic
Yield: 4 Servings
| 1 | c | Dry white beans (fagiolo toscanello) |
| 1/3 | c | Italian canned peeled tomatoes, broken by hand |
| 3 1/2 | oz | Cotechino Italian sausage or 1 piece of pancetta |
| | | Extra virgin olive oil |
| 1 | lg | Onion, chopped |
| 1 | md | Potato, small cubes partially cooked |
| 2 | cl | Garlic,finely chopped |
| 2 | | Carrots, finely chopped |
| 1 | | Celery stalk, finely chop |
| 1/4 | c | Dry white wine |
| 4 | | Whole basil leaves |
| 1 | pn | Oregano |
| 3/4 | c | Ditalini (small penne) partially cooked |
| | | Salt |
| | | Fresh ground black pepper |
| 21 | c | Hot chicken broth |
| | | Parmigiano-Reggiano cheese freshly grated |
Measures: 3/4c Ditalini = 6 1/2oz(200g) 21c Chicken broth = 7 pints(5
Liters) Soak the dry beans in cold running water for 12 hours or more,
depending on the quality of the beans. Then take them out of the water and
cook in plenty of fresh cold salted water with the cotechino or pancetta
for 2 hours over medium heat. Taste the beans for softness. Heat the oil in
a large saucepan and saute the onion and garlic over medium heat until
transparent. Add the celery and carrots, and cook until the carrots are
soft. Add the beans with their juice, discarding the cotechino and/or
pancetta; add the wine, tomatoes, basil, potato cubes, oregano, salt and
pepper. Cook over low heat for 5 minutes. Add partially cooked pasta and
continue simmering over low heat until the pasta is al dente. Let stand for
10 minutes before serving. Serve the cheese in a separate bowl so
that each person can garnish their soup with it to taste.