Pasta and Beans

1. 1

   Soak the cannellini beans overnight and drain.

2. 2

   Pulse the bacon, garlic, and rosemary in a minifood processor to make a fine-textured paste or pestata.

3. 3

   Heat 3 tablespoons olive oil over medium heat in a large soup pot.

4. 4

   Add the pestata, and cook until bacon has rendered its fat, about 3 to 4 minutes.

5. 5

   Meanwhile, make a second pestata (you dont have to wash the processor) by pureeing the onion and carrot.

6. 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. 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. 8

   Stir the tomato paste into the pestata, and add the drained beans, the potatoes, and the bay leaves.

9. 9

   Pour in the water.

10. 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. 11

    Stir in the salt.

12. 12

    With a large wooden spoon, mash the remaining potatoes against the side of the pot to thicken the soup.

13. 13

    Return soup to a boil, add the ditalini, and cook until pasta is al dente.

14. 14

    Season to taste.

15. 15

    Serve soup with a drizzle of olive oil and some grated cheese.

* Per serving · 4 servings · Values may vary.