soup-pasta e fagioli
 
recipe by : 
serving size : 12 preparation time :0:00 
categories : 
 
amount measure ingredient -- preparation method 
-------- ------------ -------------------------------- 
1 lb.  cannellini beans -- dry
6 quart  water
3 large  potatoes
1-1/2 tsp  rosemary
2   bay leaves
12 slice  bacon -- cut into 1/2" strips
4 clove  garlic -- peeled
1/4 cup  extra-virgin olive oil
1 medium  onion -- chopped
2 medium  carrots -- peeled and shredded
2   15 oz. cans plum tomatoes
  salt
  fresh ground black pepper
1 lb.  ditalini
  romano cheese -- grated
 
soak beans according to package directions. 
pour 6 quarts of water into a tall, large pot. add the drained beans, 
potatoes, rosemary, and bay leaves. bring to a roiling boil over high 
heat, then adjust to a gentle boil. let boil while preparing the sauteed 
vegetables, about 25 minutes. process the bacon and garlic to a paste in a 
food processor, stopping once or twice to scrape down the sides of the 
work bowl. heat the oil in a large skillet over medium heat. scrape in the 
bacon-garlic paste and cook, stirring untli golden, about 5 minutes. stir 
in the onion and cook, stirring until translucent, about 4 minutes. stir 
in carrots and cook until the onion begins to brown, about 5 minutes. add 
the crushed tomatoes, bring to a boil, then lower the heat and simmer for 
5 minutes. 
pour two ladles of the bean-cooking water into the skillet and bring to 
a boil, then pour the contents of the skillet into the soup pot. season 
lightly with salt and pepper and bring to a boil. cook until the beans are 
tender, 45 minutes to 1 hour after adding the vegetables from the skillet. 
ladle about one-third of the beans, along with enough cooking liquid to 
cover them into a baking dish or other shallow container where they will 
cook quickly. cool the beans until no longer steaming. process the beans 
and liquid in a food processor or blender and return the pureed beans to 
the pot. fish out the potatoes onto a plate and mash them coarsely with a 
fork and return them to the pot. cook 10 minutes to give the flavors a 
chance to blend. 
let the soup rest off of the heat for 10 - 15 minutes before serving. 
while the soup is resting cook the pasta separately. be sure to cook until 
very al dente. drain thoroughly and stir into the soup. let all rest for 5 
minutes, then serve in warm soup bowls, with a drizzle of extra virgin 
olive oil. 
 
source: 
"lidia's italian-american kitchen" 
 
notes : if your going to serve some of the soup later do not put all of 
the cooked pasta in at once, it will become mushy upon reheating. 
 
 
* exported from mastercook * 
 
 
(ID: 75442) Mirror: rec.food.recipes: Sun, Nov 21, 2004


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