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Pasta Fazool (Pasta and Beans)




Source of Recipe


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List of Ingredients




1 cup dried white beans, such as cannellini or Great Northern, soaked
overnight
4 TB extra virgin olive oil, plus more for serving
1/2 medium onion, coarsely chopped
1/2 medium carrot, peeled and coarsely chopped
1/2 celery rib, coarsely chopped
1 garlic clove, minced
1/2 cup finely chopped ripe plum tomatoes or canned whole plum
tomatoes,
drained
1 fresh rosemary sprig, finely chopped
3-1/2 cups boiling water
1/3 (1 lb. pkg.) fusilli, small pasta shells, small ziti, or fettuccine
or
tagliatelle broken into roughly 2" lengths
Salt and ground black pepper, to taste
1/4 cup minced flat-leaf parsley
Freshly grated Parmigiano cheese for garnish



Recipe



Drain the beans and set aside.

Heat the oil in a large heavy saucepan over medium heat and gently
sauté the
onion, carrots, celery, and garlic until the vegetables are soft but
not
brown, about 10 minutes.

Add the beans to the vegetables along with the tomatoes, rosemary, and
about
3 cups boiling water.

Bring back to a boil, reduce the heat, and simmer, covered, until the
beans
are tender, 1 to 1-1/2 hours, depending on the age and size of the
beans.

Add more boiling water from time to time as necessary: the beans should
always be covered with simmering liquid.

When the beans are very tender, transfer about 2 cups beans and their
liquid
to a food processor and process to a thick puree.

Stir the puree back into the beans.

Add the pasta and another cup of boiling water to the beans in the pot.
Cook,
stirring constantly, until the pasta is tender, about 10 minutes.
Remove from
the heat. Taste and add salt and pepper.

Serve in a warm soup tureen or in individual warm bowls, garnished with
a
drizzle of olive oil, a sprinkle of parsley, and some Parmigiano.

Pass more cheese and olive oil with the soup.

Note: Most beans and legumes should be soaked before cooking -- lentils
are a
notable exception. To soak them, simply place them in a bowl with twice
their
quantity of fresh cool water. Set aside overnight. In the morning,
discard
the soaking water and start the cooking process with fresh water.