Pasta And Beans (Pasta E Fagioli)

• 1 lb dried cannellini beans
• 6 quarts water
• 3 large idaho potatoes, peeled (about 1 3/4 lb.)
• 3 sprigs fresh rosemary
• 2 bay leaves
• 12 slices bacon, cut crosswise into 1/2-inch strips (about 1 cup)
• 4 garlic cloves, peeled
• 1/4 cup extra virgin olive oil, plus more for drizzling
• 1 medium onion, chopped (about 1 cup)
• 2 medium carrots, peeled and coarsely shredded (about 1 cup)
• 2 cups canned Italian plum tomatoes, crushed, with their liquid (preferably San Marzano)
• salt
• fresh ground black pepper
• 1 lb ditalini (or 3 cups elbow pasta)
• freshly grated parmigiano-reggiano cheese

1. Cold soak or quick soak the beans: Cold soak-dump beans into a 2-3 quart container; pour in enough water to cover by at least 4 inches; let soak in a cool place at least 8 hours or up to 24 hours; drain thoroughly. Quick soak-place beans in a large saucepan, covering them generously with cold water; bring to a boil; boil 1 minute before removing from heat; let stand uncovered 1 hour; then drain.
2. Pour 6 quarts water into a tall, large (at least 10 quart) pot.
3. Add the drained beans, potatoes, rosemary, and bay leaves.
4. Bring to a rolling boil over high heat, then adjust the heat to a gentle boil; let boil while preparing the sauteed vegetables, about 25 minutes.
5. Process the bacon and garlic to a paste in the food processor, stopping once or twice to scrape down the sides of the work bowl.
6. Heat the oil in a large skillet over medium heat.
7. Scrape in the bacon-garlic paste and cook, stirring, until golden, about 5 minutes.
8. Stir in the onion and cook, stirring, until translucent, about 4 minutes.
9. Stir in the carrots and cook until the onion begins to brown, about 5 minutes.
10. Add the crushed tomatoes, bring to a boil, then lower the heat and simmer for 5 minutes.
11. Pour two ladlefuls of the bean cooking water into the skillet and bring to a boil, then pour the contents of the skillet into the soup pot.
12. Season lightly with salt and pepper and bring to a slow boil.
13. Cook until the beans are tender, 45 minutes to 1 hour after adding the vegetables from the skillet.
14. Ladle about 1/3 of the beans along with enough cooking liquid to cover them, into a baking dish or other shallow container where they will cool quickly.
15. Cool the beans until they are no longer steaming; process the beans and liquid in a food processor or blender until creamy; return the pureed beans to the pot.
16. Fish out the potatoes onto a plate; mash them coarsely with a fork and return them to the pot.
17. Cook 10 minutes to give the flavors a chance to blend.
18. Let the soup rest off the heat, covered, 10-15 minutes.
19. While the soup is resting, cook the ditalini in salted water until very al dente (cook all the pasta if serving the full recipe of soup, or a proportionate amount if you are setting some of the soup aside for later).
20. Drain thoroughly and stir into the soup; let all rest 5 minutes, then serve in warm soup bowls, with a drizzle of oil and a sprinkle of Parmigiano-Reggiano.

cannellini beans, water, idaho potatoes, rosemary, bay leaves, bacon, garlic, extra virgin olive oil, onion, carrots, italian plum tomatoes, salt, fresh ground black pepper, ditalini, cheese

Taken from www.food.com/recipe/pasta-and-beans-pasta-e-fagioli-472545 (may not work)