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Ingredients
(makes 4 servings):
- 2 pounds shelled fresh or 1 pound
dried cranberry, cannellini, navy,
or Great Northern beans
- 3 tablespoons Monini il Monello,
plus extra to garnish
- 2 cloves garlic, thinly slices
- 1 large onion, diced
- ¼ pound prosciutto or smoked
bacon, diced
- 3 rosemary sprigs
- 1 bay leaf
- 2 quarts Chicken or vegetable
stock
- 2 cup crushed or milled canned
Italian plum tomatoes
- 1 teaspoon hot red pepper flakes
- Salt
- ¼ pound dried tubilati
or other small pasta
- Freshly ground black peppr
- 1 tablespoon per serving freshly
grated Parmesan cheese
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Preparation
For dried beans, cover and soak 12 to 24 hour
in 4 times their volume cold water, changed every
8 hours. Drain, rinse, drain again. In a large
soup pot, heat the olive oil and add the garlic,
onion, and prosciutto and stir over medium heat
until the onion is wilted, about 5 minutes. Add
the beans and stir 1 minute. Add the rosemary,
bay leaf, stock, tomatoes, red pepper flakes,and
a large pinch of salt. Cover, and bring to a simmer
for about 1 hour, until the beans are very soft
and begin to split. Add the pasta and 1 cup cold
water. Bring back to simmer until the pasta is
cooked. The finished soup should be very thick.
Remove the rosemary sprigs and bay leaf. Season
with salt and pepper to taste. Serve sprinkled
with Parmesan cheese and drizzled with
il Monello.
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