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1
Cold-soak or quick-soak the chickpeas and cannellini in the same container or pot.
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2
Heat the 3 tablespoons olive oil in a large (at least 6-quart), heavy pot over medium heat.
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3
Stir in the onions and garlic and cook, stirring, until golden, about 10 minutes.
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4
Add the potato and stir until the pieces begin to stick to the pot, about 3 minutes.
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5
Stir in the carrots; cook until they wilt, about 2 minutes.
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6
Pour the crushed tomatoes and their liquid into the pot and bring to a boil.
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7
Pour in the hot water; add the rosemary, bay leaves, and crushed red pepper.
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8
Add salt to taste.
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9
Drain the chickpeas and cannellini and add to the pot.
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10
Bring to a boil, then adjust the heat to a gentle boil.
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11
Cook, semi-covered, until the chickpeas are tender, about 2 hours.
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12
(At this point the cannellini will be very tender.)
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13
While the soup cooks, check the level of the liquid.
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14
There should always be enough liquid to cover the beans generously.
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15
If not, add hot water as necessary.
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16
Combine the basil and olive oil in the work bowl of a food processor or the blender jar.
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17
Process until the leaves are chopped fine.
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18
Add the grated cheese and continue processing until the mixture forms a rough paste.
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19
If youd like a very dense soup, stir the broken fettuccine into the soup once the beans are tender and cook, stirring often, until the pasta is aldentetender but firm.
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20
Add water as necessary, if the soup becomes too thick while cooking the pasta.
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21
(If you are cooking the soup in advance, do not add the pasta until you reheat the soup.)
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22
If you are serving the soup without fettuccine, let it rest, covered, off the heat 10 to 15 minutes before serving.
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23
If you have added the fettuccine, serve the soup immediately.
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24
Either stir a dollop of the basil paste into the soup pot or spoon a little into each warm soup bowl before ladling in the soup.
