Pasta Beans

Yield: Serves 8
Preparation Time: 2:00

Cannellini Beans, soaked overnight 1#
Kalamata Extra Virgin Olive Oil ¼ C
Onion, coarsely chopped 1 medium
Carrots, peeled and chopped 2 medium
Celery, coarsely chopped 1 rib
Garlic, minced 3 cloves
Plum Tomatoes, drained 1 C
Fresh Rosemary, finely chopped 1 sprig
Boiling Water 7 C
Fresh Garlic & Parsley Rotini ½ lb
Salt and Pepper to taste
Parsley, flat-leaf, minced ¼ C
Parmigiano Reggiano Cheese, grated to taste

Procedure: Drain Cannellini Beans and set aside. Heat oil in a large heavy saucepan over medium heat and gently sauté the onion, carrots, celery and garlic until the vegetables are soft but not brown, about 10 minutes. Add the beans to the vegetables along with the tomatoes, rosemary and about 6 cups boiling water. Bring back to a boil, reduce heat and simmer, covered, until beans are tender – 1 to 1 ½ hrs., depending on age/size of beans. Add more boiling water from time to time as necessary: the beans should always be covered with simmering liquid. When beans are very tender, transfer about 2 cups beans and their liquid to a food processor and process to a thick puree. Stir the puree back into the beans. Add the pasta and another C. of boiling water to the beans in the pot. Cook, stirring constantly, until the pasta is tender, about 3 minutes. Remove from heat, taste and season with salt & pepper, to taste. Serve in a warm soup tureen or individual warm bowls, garnished with a drizzle of olive oil, a sprinkle of parsley and some Parmigiano Reggiano. Pass more cheese & olive oil with the beans.