Pasta and Beans

• 1 pound dried cannellini beans
• 4 ounces bacon
• 3 large garlic cloves, peeled
• Needles from 1 sprig fresh rosemary (about 1 tablespoon)
• 3 tablespoons extra virgin olive oil, plus more for serving
• 1 medium onion, chopped
• 1 medium carrot, chopped
• 2 tablespoons tomato paste
• 2 pounds russet potatoes (about 6 to 8 potatoes), peeled
• 2 fresh bay leaves
• 6 quarts cold water
• 2 tablespoons kosher salt
• 1 pound ditalini pasta
• Freshly ground black pepper
• Grated Grana Padano or Parmigiano-Reggiano, for serving

1. Soak the cannellini beans overnight and drain.
2. Pulse the bacon, garlic, and rosemary in a minifood processor to make a fine-textured paste or pestata.
3. Heat 3 tablespoons olive oil over medium heat in a large soup pot.
4. Add the pestata, and cook until bacon has rendered its fat, about 3 to 4 minutes.
5. Meanwhile, make a second pestata (you dont have to wash the processor) by pureeing the onion and carrot.
6. Add the second pestata to the pot, and cook, stirring occasionally, until it has dried out and starts to stick to the bottom of the pan, about 5 minutes.
7. Scrape the pestata to one side of the pan to clear a hot spot, add the tomato paste, and let cook for a few minutes, until lightly toasted.
8. Stir the tomato paste into the pestata, and add the drained beans, the potatoes, and the bay leaves.
9. Pour in the water.
10. Bring the soup to a boil, cover, and let cook at a strong simmer until beans and potatoes are tender, about 1 hour and 15 minutes, uncovering to reduce liquid about halfway through the cooking time.
11. Stir in the salt.
12. With a large wooden spoon, mash the remaining potatoes against the side of the pot to thicken the soup.
13. Return soup to a boil, add the ditalini, and cook until pasta is al dente.
14. Season to taste.
15. Serve soup with a drizzle of olive oil and some grated cheese.

beans, bacon, garlic, rosemary, extra virgin olive oil, onion, carrot, tomato paste, russet potatoes, bay leaves, cold water, kosher salt, pasta, freshly ground black pepper

Taken from www.epicurious.com/recipes/food/views/pasta-and-beans-385209 (may not work)