Lola’s Pasta e Fagioli Recipe
Servings: 8 people
Ingredients
- 2½ cups dried cranberry beans about 3 cups fresh
- 1 clove clove
- 1 tablespoon rosemary needles minced (½ teaspoon dried)
- olive oil Extra virgin
- 2 oz pancetta or prosciutto
- 1¼ cups dried tubetti pasta good quality
- salt & pepper to taste
Instructions
- If you're using dried beans, sort them to remove stones or damaged beans and loose skins, soak them overnight and change the water at least once.
- Cook the beans in 2 liters (8 cups) of water, with the pancetta, garlic, rosemary and salt to taste until done--they should be quite soft.
- Remove half the beans from the pot with a slotted spoon and puree them through a food mill and toss them all back into the pot.
- Simmer the soup until it takes on a creamed velvety texture, with the whole beans bubbling along.
- Season to taste with salt and pepper, and cook the pasta in the soup until it is al dente.
- Adjust the seasoning, let the soup rest covered for a few minutes, then ladle the ambrosia into individual bowls, and serve drizzled with a thread of raw olive oil, paired with a nice red wine like a Chianti Classico.
Notes
...Mmmm, this made me want to make some now!
Ciao,
Lola