Pasta e Fagioli

Great

% Daily Values based on a 2,000 calorie diet

Step 1

1. Clean and rinse the beans. Soak in cold water overnight. 2. Heat the olive oil in a heavy saucepot over moderate heat. Add the pancetta and cook, stirring from time to time, until crisp. Remove with a slotted spoon, leaving the fat in the pot. 3. Add the onion, carrot, celery, sage, rosemary, and parsley to the pot. Sweat in the reserved fat just until the vegetables start to become tender. 4. Drain the beans and add them to the pot. At the same time, add the water. Bring to a boil, reduce heat, and simmer until the beans are almost tender, about 45 minutes. 5. Add the tomato paste. Continue to simmer until the beans are very tender. 6. Remove about half of the soup and pass it through a food mill to purée it. Return it to the pot with the rest of the soup. 7. Season to taste with salt. 8. At this point the soup should be thick but still liquid enough to cook the pasta when it is added. If necessary, add a little more water. 9. Add the pasta and simmer until it is tender. 10. Stir in the reserved pancetta. 11. Serve each portion topped with 1 teaspoon (5 mL) cheese and a drizzle of olive oil.

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