Pasta e fagioli alla veneziana

4 servings

Ingredients

Quantity Ingredient
1 cup Dry white beans (fagiolo toscanello)
⅓ cup Italian canned peeled tomatoes, broken by hand
3½ ounce Cotechino Italian sausage or 1 piece of pancetta
Extra virgin olive oil
1 large Onion, chopped
1 medium Potato, small cubes partially cooked
2 cloves Garlic,finely chopped
2 Carrots, finely chopped
1 Celery stalk, finely chop
¼ cup Dry white wine
4 Whole basil leaves
1 pinch Oregano
¾ cup Ditalini (small penne) partially cooked
Salt
Fresh ground black pepper
21 cups Hot chicken broth
Parmigiano-Reggiano cheese freshly grated

Directions

Measures: 3/4c Ditalini = 6 1/2oz(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. Then 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. Taste the beans for softness.

Heat the oil in a large saucepan and saute the onion and garlic over medium heat until transparent. Add the celery and carrots, and cook until the carrots are soft. Add the beans with their juice, discarding the cotechino and/or pancetta; add the wine, tomatoes, basil, potato cubes, oregano, salt and pepper. Cook over low heat for 5 minutes. Add partially cooked pasta and continue simmering over low heat until the pasta is al dente. Let stand for 10 minutes before serving.

Serve the cheese in a separate bowl so that each person can garnish their soup with it to taste.

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