Ingredients: |
Ingredients: 6 ounces dried cannellini beans (1 cup)
1 whole head garlic plus 1 garlic clove
2 sprigs fresh thyme, rosemary or sage
7 ounces thick-cut pancetta, cut into 1/2-inch cubes
5 1/2 ounces sweet Italian sausage, removed from casing
1 medium onion, thinly sliced
1 tablespoon extra-virgin olive oil plus more for drizzling
6 1/2 cups vegetable broth
8 ounces ditaloni rigati
Fine sea salt
Freshly ground black pepper
2 tablespoons finely chopped flat-leaf parsley
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Directions: |
Directions:Rinse beans, then place with head of garlic and herb sprigs in a large saucepan and cover with water by 3 inches. Soak for 8 hours, or overnight.
Place saucepan over medium-high heat and bring to a low boil; reduce to a gentle simmer and cook, adding water as necessary to keep level 2 to 3 inches above beans, until beans are tender, about 45 minutes or more (cooking time varies depending on age of beans).
Reserving cooking liquid, drain beans through a fine-mesh sieve into a bowl; discard garlic and herb sprigs. Separately, set aside beans and their liquid.
Finely chop remaining garlic clove. In a large heavy pot with lid or Dutch oven, combine pancetta and sausage; heat over medium-high heat, stirring frequently and breaking up sausage into bits with a wooden spoon, until fat is rendered and sausage is cooked through, about 7 minutes. Add onion and oil, reduce heat to medium and cook, stirring frequently, until onion is softened, about 5 minutes. Add chopped garlic and cook 2 minutes more. Add reserved beans, 2 cups bean cooking liquid and broth; bring to a gentle simmer and cook for 25 minutes.
Increase heat to bring soup to a low boil; add pasta and cook until pasta is just al dente (pasta will continue to cook in soup; do not overcook). Season with salt and pepper to taste (soup can be thinned, if desired, using remaining bean cooking liquid). Ladle soup into serving bowls; sprinkle with parsley and drizzle with oil. |
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