Pasta E Fagioli Alla Veneziana

* Exported from MasterCook *

PASTA E FAGIOLI ALLA VENEZIANA

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Pasta Vegetables
Soups Italian

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 c Dry white beans
-(fagiolo toscanello)
1/3 c Italian canned peeled
-tomatoes, broken by hand
3 1/2 oz Cotechino Italian sausage
- or 1 piece of pancetta
Extra virgin olive oil
1 lg Onion, chopped
1 md Potato, small cubes
- partially cooked
2 cl Garlic,finely chopped
2 Carrots, finely chopped
1 Celery stalk, finely chop
1/4 c Dry white wine
4 Whole basil leaves
1 pn Oregano
3/4 c Ditalini (small penne)
- partially cooked
Salt
Fresh ground black pepper
21 c Hot chicken broth
Parmigiano-Reggiano cheese
- freshly grated

Measures: 3/4c Ditalini ö 1/2oz(200g)
21c Chicken broth ÷ 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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