Pasta e fagioli alla veneziana Recipe

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Pasta e fagioli alla veneziana

Artist:	_	Yield:	4
Categories:	Italian, Pastas & Noodles, Soups & Stews, Vegetables, Western European	Rating:	0
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Ingredients:

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

Procedures:

1	Measures: 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.
2	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.
3	Taste the beans for softness.
4	Heat the oil in a large saucepan and saute the onion and garlic over medium heat until transparent.
5	Add the celery and carrots, and cook until the carrots are soft.
6	Add the beans with their juice, discarding the cotechino and/or pancetta; add the wine, tomatoes, basil, potato cubes, oregano, salt and pepper.
7	Cook over low heat for 5 minutes.
8	Add partially cooked pasta and continue simmering over low heat until the pasta is al dente.
9	Let stand for 10 minutes before serving.
10	Serve the cheese in a separate bowl so that each person can garnish their soup with it to taste.