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extra-virgin olive oil pancetta garlic celery carrots onion water Cranberry Beans tomatoes bay leaf cheese salt Pasta freshly ground pepper flat leaf
Viewed: 46 - Published at: 5 years agoIngredients
- 1 tablespoon extra-virgin olive oil
- 1/2 cup chopped pancetta (3 ounces)
- 3 garlic cloves, minced
- 2 large celery ribs, finely chopped
- 2 carrots, finely chopped
- 1 onion, finely chopped
- 6 cups water
- 3 cups fresh cranberry beans (from 2 1/2 pounds in the shell)
- 1 cup chopped canned tomatoes
- 1 bay leaf
- One 3-inch-wide rind of Parmigiano-Reggiano cheese, plus 1/2 cup freshly grated cheese for serving
- Salt
- 1/2 pound small-cut pasta, such as elbows
- Freshly ground pepper
- 3 tablespoons chopped flat-leaf parsley
Method
- In a large pot, heat the olive oil.
- Add the pancetta and cook over moderate heat until the fat has rendered, about 4 minutes.
- Add the garlic, celery, carrots and onion and cook over moderate heat, stirring occasionally, until softened, about 7 minutes.
- Add the water, beans, tomatoes, bay leaf and cheese rind, cover and bring to a boil.
- Reduce the heat to low and simmer until the beans are tender, about 1 hour.
- Meanwhile, in a medium saucepan of boiling salted water, cook the pasta until it is al dente.
- Drain.
- Discard the bay leaf and cheese rind from the soup.
- Season the soup with salt and pepper and stir in the parsley.
- Spoon the pasta into 6 bowls and ladle the soup on top.
- Serve with the grated cheese.
