Pasta e fagioli alla veneziana
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Pasta e fagioli alla veneziana
  Pasta    Vegetables    Soups    Italian  
Last updated 6/12/2012 12:48:35 AM. Recipe ID 9701. Report a problem with this recipe.
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      Title: Pasta e fagioli alla veneziana
 Categories: Pasta, Vegetables, Soups, Italian
      Yield: 4 Servings
 
      1 c  Dry white beans
           -(fagiolo toscanello)
    1/3 c  Italian canned peeled
           -tomatoes, broken by hand
  3 1/2 oz Cotechino Italian sausage
           - or 1 piece of pancetta
           Extra virgin olive oil
      1 lg Onion, chopped
      1 md Potato, small cubes
           - partially cooked
      2 cl Garlic,finely chopped
      2    Carrots, finely chopped
      1    Celery stalk, finely chop
    1/4 c  Dry white wine
      4    Whole basil leaves
      1 pn Oregano
    3/4 c  Ditalini (small penne)
           - partially cooked
           Salt
           Fresh ground black pepper
     21 c  Hot chicken broth
           Parmigiano-Reggiano cheese
           - freshly grated
 
  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.
 




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Recipe ID 9701 (Apr 03, 2005)

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