You may also like
Categories:
white beans Italian plum Italian sausage olive oil onions potatoes garlic carrots celery white wine basil oregano Pasta salt black pepper chicken broth Parmesan
Viewed: 59 - Published at: 7 years agoIngredients
- 1 cup white beans dry
- 13 cup italian plum (roma) tomatoes canned, peeled, broken by hand
- 3 1/2 ounces italian sausage
- 1 x olive oil, extra-virgin
- 1 large onions chopped
- 1 medium potatoes small cubes, partially cooked
- 2 cloves garlic finely chopped
- 2 each carrots finely chopped
- 1 each celery stalks finely chopped
- 1/4 cup white wine dry
- 4 Whole basil
- 1 pinch oregano
- 3/4 cup pasta, penne small, partially cooked
- 1 x salt
- 1 x black pepper freshly ground
- 21 cups chicken broth hot
- 1 x parmesan, parmigiano-reggiano cheese, grated freshly grated
Method
- 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.
