A Collection of Gourmet and Homemade Recipes

Next Recipe: Pasta e Fagioli

Here’s a take on this classic recipe, but it takes some time to prepare but the end result is worth it.

Servings:

6

Cooking Time:

About 190 minutes or about 3 hours

Ingredients:

• 1 3/4 cups (about 14 ounces) dried white or borlotti beans, picked over and rinsed
• 7 tablespoons extra virgin olive oil, divided use
• 2 onions, finely chopped
• 2 celery stalks, finely chopped
• 2 carrots, peeled and finely chopped
• 3/4 pound fresh-made or purchased fresh fettuccine, cut into maltagliati (irregular 1 ½-inch pieces)
• About 2 cups meat broth
• 1/2 pound beef or turkey sausage, removed from casing if necessary, and rolled into tiny meatballs
• Salt and pepper to taste

Instructions:

1. Place the beans in a saucepan with cold water to cover generously and bring to a boil. Boil for 2 minutes.
2. Remove from heat, cover, and let stand for 1 hour.
3. Drain well, add fresh water to cover, and again bring to boil.
4. Meanwhile, warm 4 tablespoons of the olive oil in a saute pan over medium heat. Add the onions, celery and carrots and saute until softened, about 10 minutes.
5. Add to the beans and return to a boil. Cover, reduce heat to low, and simmer until the beans are tender, about 1 ½ hours.
6. Remove the bean mixture from the heat. Scoop out and reserve about 2 cups of the beans.
7. Puree the remaining beans in batches in a blender or food processor, and place the puree, the reserved beans, and any cooking liquid in a large saucepan. Bring to a boil; if the mixture is too thick, thin with hot water.
8. While the soup is reheating, cook the pasta in boiling water until al dente, then drain. Add to the bean soup. At the same time, bring the meat broth to a gentle boil, add the meatballs, and poach until cooked through, about 5 minutes, depending on their size.
9. Add the meatballs and the broth to the bean soup and simmer for 10 minutes to blend the flavors. Stir often with a wooden spoon so the beans don’t scorch and stick to the bottom of the pan. If the soup begins to thicken too much, you need to add a little hot water.
10. Just before serving, season the soup with salt and pepper. Ladle into warm bowls and drizzle with the remaining 3 tablespoons olive oil. Grind a little pepper over the top and serve.