Cooking Recipe Pasta E Fagioli Alla Veneziana
Recipe Ingredients
Directions
Measures: 3/4c Ditalini = 6 1/2oz(200g) 21c Chicken broth = 7 pints(5
Liters) 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 saute 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.