Ingredients: |
Ingredients: 1 lb. dried great northern beans (white beans); OR 4 20-oz. cans of Cannellini beans 6 oz. Pancetta OR very lean bacon, finely diced 1/4 c. olive oil 1 c. finely chopped onion 1 c. finely chopped celery 1 Tbs. minced fresh basil OR 1 tsp. crumbled dried basil 2 tsp.salt, divided 1 tsp. milled black pepper (or regular pepper) 1-1/2 qts. (6 c.) chicken broth 2 c. ditalini, or any short tubular pasta 1 tsp. salt 3 T. minced parsley Freshly grated Romano OR Parmigiano cheese
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Directions: |
Directions:If using dried beans, spread in a single layer on a large plate and discard any bits of foreign matter. Place beans in large bowl, cover with 5 c. of cold water and soak overnight.
Drain beans and place in a large pot. Add 10 c. of cold water, cover and bring to a boil over medium heat. Simmer beans and cook until tender, about 1 hour. (Beans can be cooked up to 2 days in advance, transferred to a bowl or jars along with cooking liquid, and refrigerated until needed.)
In an 8-qt. pot, sauté the pancetta (or bacon) in olive oil over medium heat until soft, but not brown (about 3 minutes). Add onion and celery and sauté, stirring frequently, until soft, but not brown (about 5 minutes). Add basil and 1 tsp. salt and pepper. Add chicken broth, cover pot, and bring to a boil.
Drain the beans, add to soup, cover pot, and simmer over low heat for 30 minutes.
Meanwhile, cook pasta in 4 quarts boiling water with 1 tsp. of salt until al dente. Drain pasta and add to soup. Stir in minced parsley before serving and sprinkle with freshly grated cheese. |