Pasta e Fagioli
2 c. dried navy beans
1/4 c. olive oil
1/4 lb. pancetta, chopped
2 cloves garlic, crushed
1 large onion, chopped
2 c. beef broth
2 tsp. salt
Freshly ground black pepper
1 1/2 c. canned Italian plum tomatoes, pureed
1 tbsp. tomato paste
2 c. tubettini or other short pasta
3 tbsp. finely chopped parsley
Rinse the beans. Discard any pebbles or imperfect beans. Put beans in large pot, cover with cold water, and soak overnight or for 8 hours. Heat the oil and cook the pancetta for about 3 minutes. Add garlic and onion. Cook over moderate heat until the onion is softened but not browned. Drain beans and return them to the pot. Add the beef broth and enough cold water to cover the beans. Bring it to a boil. Add the pancetta-onion mixture. Cover pot and simmer over low heat for 1 hour. Add salt, pepper, pureed tomatoes and tomato paste to the pot. Simmer, covered, for 45 minutes or until the beans are tender. If the soup becomes too thick during the cooking time, add more water. Just before the end of the cooking time, cook the pasta in boiling salted water until it is al dente. Drain well and add to the soup just before serving. Stir in parsley. Taste and add more salt and pepper if needed. Serves 6.
Foods Native to the Americas: Beans, tomatoes