Ingredients

  • 605 grams cranberry beans soaked overnight
  • 4700 milliliters water
  • 2 medium onion coarsely chopped
  • 2 medium potato coarsely chopped
  • 1 large carrot coarsely chopped
  • 1 rib celery coarsely chopped
  • 2 medium tomatoes seeded, chopped
  • 1 ½ tablespoons rosemary minced
  • 110 grams pancetta or bacon, chopped
  • 1 tablespoon sea salt
  • 1 ½ teaspoons black pepper
  • 150 grams pasta short tubular
  • 3 tablespoons olive oil, virgin

Directions

1. Rinse beans, after soaking, and add to 8 quart pot with water. Add vegetables and 1 tablespoon rosemary. Simmer, covered, until beans are tender, about 2 hours.
2. Using a slotted spoon, set aside 1 heaping cup bean mixture, then reserve 2 cups cooking liquid separately. Coarsely blend remaining soup. Pour into a very large bowl.
3. Cook pancetta over moderate heat, stirring, until it begins to render its fat. Add remaining 1/2 tablespoon 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.
4. Serve soup drizzled with olive oil.
5. Soup is best cooked a day ahead. Cool it uncovered, before chilling, cover, up to 4 days.

Notes
Notes:Original serves 8.


Categories
hot, soups
Keywords
soups, hot
MacGourmet downloadPasta and Bean Soup (Pasta e Fagioli). To import, drag image to your MacGourmet recipe box.