Pasta E Fagioli Soup

1. 1

   If you're using dried beans, sort them to remove stones or damaged beans and loose skins, soak them overnight and change the water at least once.

2. 2

   Cook the beans in 2 liters (8 cups) of water, with the pancetta, garlic, rosemary and salt to taste until done-they should be quite soft.

3. 3

   Remove half the beans from the pot with a slotted spoon and puree them through a food mill and toss them all back into the pot. Simmer the soup until it takes on a creamed velvety texture, with the whole beans bubbling along.

4. 4

   Season to taste with salt and pepper, and cook the pasta in the soup until it is al dente.

5. 5

   Adjust the seasoning, let the soup rest covered for a few minutes, then ladle the ambrosia into individual bowls, and serve drizzled with a thread of raw olive oil, paired with a nice red wine like a Chianti Classico.

* Per serving · 4 servings · Values may vary.