PASTA e FAGIOLI
Buca di Beppo Restaurant Recipe
8 ounces dried cannellini beans
4 ounces of bacon
1/4 cup olive oil
2 tablespoons chopped onion
2 tablespoons chopped celery
2 tablespoons chopped carrots
1/2 cup chopped fresh tomatoes
salt and pepper to taste
1 cup tubetti
1/4 cup grated pecorino Romano cheese
2 tablespoons chopped Italian parsley
Soak the beans in water overnight. Drain. Place in a large Soup pot, cover with about 3 quarts of water, and bring to a boil. Reduce heat to low and cook for about 2 hours. Fry the bacon until crisp. Drain the excess fat and set aside. In the olive oil, saute the onions, celery and carrots until translucent. Set aside.
When the beans are soft, remove one third of them. Puree in a blender and then return them to the pot to thicken the soup. Add vegetables, tomatoes, bacon, salt and pepper. Mix well and keep cooking over low heat. Meanwhile, cook the pasta until al dente. Drain the pasta, add it to the soup and mix well. For the soup into large bowls. Sprinkle with cheese and parsley and serve. Makes 8 servings.