Pasta e Fagioli

Here's a take on this classic recipe, but it takes some time to prepare but the end result is worth it.

Servings:

Cooking Time:

Ingredients:

• 1 3/4 cups (about 14 ounces) dried white or borlotti beans, picked over and rinsed
• 7 tablespoons extra virgin olive oil, divided use
• 2 onions, finely chopped
• 2 celery stalks, finely chopped
• 2 carrots, peeled and finely chopped
• 3/4 pound fresh-made or purchased fresh fettuccine, cut into maltagliati (irregular 1 ½-inch pieces)
• About 2 cups meat broth
• 1/2 pound beef or turkey sausage, removed from casing if necessary, and rolled into tiny meatballs
• Salt and pepper to taste

Instructions:

• Place the beans in a saucepan with cold water to cover generously and bring to a boil. Boil for 2 minutes.
• Remove from heat, cover, and let stand for 1 hour.
• Drain well, add fresh water to cover, and again bring to boil.
• Meanwhile, warm 4 tablespoons of the olive oil in a saute pan over medium heat. Add the onions, celery and carrots and saute until softened, about 10 minutes.
• Add to the beans and return to a boil. Cover, reduce heat to low, and simmer until the beans are tender, about 1 ½ hours.
• Remove the bean mixture from the heat. Scoop out and reserve about 2 cups of the beans.
• Puree the remaining beans in batches in a blender or food processor, and place the puree, the reserved beans, and any cooking liquid in a large saucepan. Bring to a boil; if the mixture is too thick, thin with hot water.
• While the soup is reheating, cook the pasta in boiling water until al dente, then drain. Add to the bean soup. At the same time, bring the meat broth to a gentle boil, add the meatballs, and poach until cooked through, about 5 minutes, depending on their size.
• Add the meatballs and the broth to the bean soup and simmer for 10 minutes to blend the flavors. Stir often with a wooden spoon so the beans don't scorch and stick to the bottom of the pan. If the soup begins to thicken too much, you need to add a little hot water.
• Just before serving, season the soup with salt and pepper. Ladle into warm bowls and drizzle with the remaining 3 tablespoons olive oil. Grind a little pepper over the top and serve.