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Pasta e fagioli alla veneziana
Artist: _
Categories: Italian, Pastas & Noodles, Soups & Stews, Vegetables, Western European
Yield: 4
Rating: 0
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Ingredients:
1 cupDry white beans
-(fagiolo toscanello)
1/3 cupItalian canned peeled
-tomatoes, broken by hand
3 1/2 ozCotechino Italian sausage
- or 1 piece of pancetta
Extra virgin olive oil
1 largeOnion, chopped
1 medPotato, small cubes
- partially cooked
2 clGarlic, finely chopped
2 Carrots, finely chopped
1 Celery stalk, finely chop
1/4 cupDry white wine
4 Whole basil leaves
1 pinchOregano
3/4 cupDitalini (small penne)
- partially cooked
Salt
Fresh ground black pepper
21 cupHot chicken broth
Parmigiano-Reggiano cheese
- freshly grated
Procedures:
1Measures: ¾c ditalini = 6 ½oz(200g) 21c chicken broth = 7 pints(5 liters) soak the dry beans in cold running water for 12 hours or more, depending on the quality of the beans.
2Then take them out of the water and cook in plenty of fresh cold salted water with the cotechino or pancetta for 2 hours over medium heat.
3Taste the beans for softness.
4Heat the oil in a large saucepan and saute the onion and garlic over medium heat until transparent.
5Add the celery and carrots, and cook until the carrots are soft.
6Add the beans with their juice, discarding the cotechino and/or pancetta; add the wine, tomatoes, basil, potato cubes, oregano, salt and pepper.
7Cook over low heat for 5 minutes.
8Add partially cooked pasta and continue simmering over low heat until the pasta is al dente.
9Let stand for 10 minutes before serving.
10Serve the cheese in a separate bowl so that each person can garnish their soup with it to taste.
 
 
 
 

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