|
Ingredients
2 cups dried beans, cranberry,
cannellini, or Great Northern
3 tablespoons olive oil
˝ cup chopped pancetta
1 chopped yellow onions
2 carrots, peeled and chopped
2 stalks chopped celery
4 large cloves garlic, minced
8 cups chicken broth
1˝ cups canned plum tomatoes, diced
2 teaspoons salt, plus salt to taste
ground pepper, to taste
˝ pound small dried pasta, shells or ditalini
extra virgin olive oil, for serving
grated Parmesan cheese, for serving |
|
Cooking Method
Pick over the beans and discard any misshapen beans or stones.
Rinse the beans, drain, and place in a saucepan. Add water to
cover and bring to a boil over high heat. Boil for 2 minutes, then
remove from the heat, cover, and let stand for 1 hour. Drain.
In a saucepan over medium heat, warm the olive oil. Add the
pancetta and sauté, stirring often, until softened, about 5 minutes.
Add the onion, carrots, celery, and garlic and sauté, stirring often,
until softened, about 8 minutes longer. Add the water or stock,
beans, tomatoes, and 2 teaspoons salt and bring to a boil. Cover,
reduce the heat to low, and simmer until the beans are very tender,
about 1 hour.
To give the soup more body, remove 2 large spoonfuls of beans and
vegetables and puree in a blender or food processor, then return the
puree to the pan. Season with salt and pepper and reheat gently.
When the soup is almost ready, bring a large saucepan three-fourths full
of salted water to a boil. Add the pasta, stir well, and cook
until barely al dente, about 8 minutes or according to package
directions. Drain and add to the soup. Simmer for an
additional 5 minutes.
To serve, ladle into warmed bowls. Top each serving with a swirl
of extra- virgin olive oil, some grated Parmesan cheese, and a liberal
grinding of pepper. |
Printer Friendly Copy 
