Milan-Style Pasta and Beans |
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Prep Time: 75 Minutes Cook Time: 0 Minutes |
Ready In: 75 Minutes Servings: 6 |
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Pasta e Fagioli alla Milanese in '1,000 Italian Recipes' by Michele Scicilone Ingredients:
2 tablespoons unsalted butter |
2 tablespoons olive oil |
6 fresh sage leaves |
1 tablespoon chopped fresh rosemary |
4 carrots, chopped |
4 celery ribs, chopped |
3 medium boiling potatoes, chopped |
2 onions, chopped |
4 tomatoes, peeled, seeded, and chopped (or 2 c. chopped canned tomatoes) |
4 (16 ounce) cans cannellini beans or 4 (16 ounce) cans cranberry beans, rinsed and drained |
8 cups beef broth (homemade or canned, low sodium) |
salt |
fresh ground black pepper |
8 ounces fresh fettuccine, cut into 1-inch pieces (or fresh maltagliati) |
extra-virgin olive oil |
Directions:
1. In a large soup pot, melt the butter with the olive oil over medium heat.
2. Stir in the sage and rosemary.
3. Add in carrots, celery, potatoes, and onions.
4. Cook, stirring often, until softened, about 10 minutes.
5. Stir in the tomatoes and beans.
6. Add the broth, salt, and pepper to taste.
7. Bring the mixture to a simmer; cook over low heat until all the ingredients are very tender, about 1 hour.
8. Remove half of the soup from the pot and pass it through a food mill or puree it in a blender.
9. Pour the puree back into the pot; stir well and add the pasta.
10. Bring the soup to a simmer, then turn off the heat.
11. Let the soup cool slightly before serving.
12. Serve hot , with a drizzle of extra-virgin olive oil and a generous grinding of pepper.
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