Pasta e Fagioli (Bean Soup)

6 Servings

Ingredients:
11 oz (315 gr) dry borlotti beans
1 quart (approximately 1 liter) water
3 tbsp. extra virgin olive oil
2 oz (60 grams) pancetta (substitute with unsmoked bacon), finely chopped
1 medium onion, finely diced
1 stick celery, finely diced
1 carrot, finely chopped
2 tbsp. fresh ripe tomato, finely diced
2 cups broth
salt and pepper
5 oz (140 grams) short ditali pasta, or spaghetti broken in ½ inch (1–2 cm) pieces
4 tablespoons extra-virgin olive oil, for topping

Directions:
Wash the beans the night before preparing this dish. Place them in a container with water, and allow to soak overnight. When ready to cook, drain the beans, place them in a stockpot with 1 quart water and boil for 20 min. (until tender), set aside (transfer liquid as well—do not drain).
Heat the olive oil in the stockpot over medium heat. Add the bacon, celery, onion and carrot. Sauté for 2-3 minutes, until the onion softens, then add the tomato.
On a plate, mash a third of the beans with a potato masher (they should form a paste). Add the whole beans and liquid, the mashed beans, and the broth to the stockpot. Bring to a boil, add salt and pepper, and cook for about 15 minutes, carefully blending the ingredients. Add the pasta and cook until it is “al dente.” Drizzle the olive oil on the final product, and serve warm.

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