Pasta e Fagioli -- Pasta and Beans

• 1/2 lb. dried kidney beans
• 3 to 4 slices bacon, chopped
• 1 bay leaf
• 1 clove garlic, minced
• 1/2 tsp. sage
• 2 stalks celery, chopped fine
• 2 md. onions, chopped fine
• 2 md. carrots, chopped fine
• 1/4 cup extra virgin olive oil
• 4 tbsp. tomato paste
• 6 cups water
• 1/2 tbsp. thyme
• 1 tbsp. rosemary
• Salt and pepper to taste
• 1/2 lb. pasta, uncooked (use a sm. elbow
• ditalini)

1. Soak the beans overnight in cold water.
2. In the morning drain the beans and place in a casserole and cover with fresh cold water.
3. Add bay leaf, garlic, 1 tablespoon of olive oil and sage and place in a slow preheated oven, 250F, for 1-1/2 hours, covered.
4. In a large dutch oven, saute bacon, carrot, celery, onion in hot olive oil.
5. When all are soft, not browned, add tomato paste and cook for a few minutes.
6. Then add 6 cups of water, reduce the heat and simmer for 1 to 1-1/4 hours.
7. When beans have baked the required time, remove from the oven.
8. Remove the bay leaf.
9. Puree, in a blender, about 1/3 of the beans.
10. Add these, along with the whole beans to the dutch oven.
11. Reserve the liquid from the beans.
12. Add only enought of the bean liquid to make for a thick soup consistency.
13. Bring the dutch oven to a boil.
14. Reduce heat to simmer again and add pasta, rosemary and thymje.
15. Stir to mix all ingredients.
16. Salt and Pepper to taste.
17. Cook with the pasta for about 10-12 minutes, or until the pasta is al dente.
18. Serve sprinkled with parmesan cheese.

kidney beans, bacon, bay leaf, clove garlic, sage, stalks celery, onions, carrots, extra virgin olive oil, tomato paste, water, thyme, rosemary, salt, pasta

Taken from www.foodgeeks.com/recipes/18020 (may not work)