Pasta e Fagioli

By lromito

Variations are numerous

Ingredients

• 8 cups chicken stock
• 2 T. pork fat back, softended and mashed into a past or 1/2 cup diced prosciutto.
• 1 onion finely chopped
• 1 celery rib thinly sliced
• 1 carrot thinly sliced
• 2 T tomato paste
• 2 t fresh rosemary chopped
• 1/2 cup finely chopped parsley
• olive oil
• 1 garlic clove chopped
• 3 cups borlotti beans or kidney beased rinsed and drained if canned. Can be canellini beans. If diyed soak overnight in large pot with 12 cups of water or cover the beans with cold water and bring to a boil then remove from heat and let sit for 1 hour.
• 1 t. dried basil

Preparation

Step 1

In a large pot combine olive oil, garlic, onion, celery, carrot. Cook for 5 min. Add ham and cook for 5 min. Add broth beans, tomato past, roesmary and parsley. Bring to boil and simmer for 90 min. Remove half the bean mixture and let cool. puree in a blender. Return to pot and add pasta and basil. Garnish with cheese.