Pasta E Fagioli

• 1/2 pound red kidney beans dried
• 2 ounces pancetta chopped
• 1 each bay leaves
• 1 each garlic cloves
• 6 each sage leaves fresh
• 2 each celery stalks
• 2 medium onions chopped
• 2 medium carrots chopped
• 5 tablespoons olive oil
• 6 cups water
• 1/2 tablespoon thyme fresh
• 1 tablespoon rosemary leaves fresh, finely chopped
• 1 x salt
• 1 x black pepper freshly ground
• 1/4 pound tagliatelle fresh

1. Soak the beans overnight in cold water.
2. Drain beans and place in a casserole and cover with water.
3. Place in a preheated oven at 250 degrees F.
4. Add bay leaf, whole garlic, sage and 1 tablespoon olive oil.
5. Cover and bake for 1 1/2 hours.
6. Saute in a large saucepan, pancetta, carrot, celery, onion in 4 heated tablespoons of oil.
7. Pour in 6 cups of water, reduce heat and simmer for 1 hour.
8. In the meantime, remove the sage and bay leaf and puree half of the beans.
9. Add these and the whole beans with their liquid to the saucepan.
10. Bring to a boil and add the tagliatelle and when cooked, sprinkle in the rosemary and thyme and taste for seasoning of salt and pepper.

bay leaves, garlic, sage, celery stalks, onions, carrots, olive oil, water, thyme, rosemary, salt, black pepper, tagliatelle

Taken from recipeland.com/recipe/v/pasta-e-fagioli-35700 (may not work)