Pasta E Fagioli Alla Veneziana
Yield
4 servingsPrep
12 hrsCook
135 minReady
14 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
white beans
dry |
|
| ⅓ | cup |
italian plum (roma) tomatoes
canned, peeled, broken by hand |
|
| 3 ½ | ounces |
italian sausage
|
|
| 1 | x |
olive oil, extra-virgin
|
*
|
| 1 | large |
onions
chopped |
|
| 1 | medium |
potatoes
small cubes, partially cooked |
|
| 2 | cloves |
garlic
finely chopped |
|
| 2 | each |
carrots
finely chopped |
|
| 1 | each |
celery stalks
finely chopped |
|
| ¼ | cup |
white wine
dry |
*
|
| 4 | Whole |
basil
|
*
|
| 1 | pinch |
oregano
|
*
|
| ¾ | cup |
pasta, penne
small, partially cooked |
*
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
freshly ground |
*
|
| 21 | cups |
chicken broth
hot |
|
| 1 | x |
Parmesan cheese
freshly grated |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
white beans
dry |
|
| 79 | ml |
italian plum (roma) tomatoes
canned, peeled, broken by hand |
|
| 101.2 | ml/g |
italian sausage
|
|
| 1 | x |
olive oil, extra-virgin
|
*
|
| 1 | large |
onions
chopped |
|
| 1 | medium |
potatoes
small cubes, partially cooked |
|
| 2 | cloves |
garlic
finely chopped |
|
| 2 | each |
carrots
finely chopped |
|
| 1 | each |
celery stalks
finely chopped |
|
| 59 | ml |
white wine
dry |
*
|
| 4 | Whole |
basil
|
*
|
| 1 | pinch |
oregano
|
*
|
| 177 | ml |
pasta, penne
small, partially cooked |
*
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
freshly ground |
*
|
| 5 | l |
chicken broth
hot |
|
| 1 | x |
Parmesan cheese
freshly grated |
*
|
Directions
Soak the dry beans in cold running water for 12 hours or more, depending on the quality of the beans.
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.
Taste the beans for softness.
Heat the oil in a large saucepan and sauté the onion and garlic over medium heat until transparent.
Add the celery and carrots, and cook until the carrots are soft.
Add the beans with their juice, discarding the cotechino and/or pancetta; add the wine, tomatoes, basil, potato cubes, oregano, salt and pepper.
Cook over low heat for 5 minutes.
Add partially cooked pasta and continue simmering over low heat until the pasta is al dente.
Let stand for 10 minutes before serving.
Serve the cheese in a separate bowl so that each person can garnish their soup with it to taste.
