*  Exported from  MasterCook  *
                       PASTA E FAGIOLI ALLA VENEZIANA
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Pasta                            Vegetables
                 Soups                            Italian
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       c            Dry white beans
                         -(fagiolo toscanello)
      1/3   c            Italian canned peeled
                         -tomatoes, broken by hand
    3 1/2   oz           Cotechino Italian sausage
                         - or 1 piece of pancetta
                         Extra virgin olive oil
    1       lg           Onion, chopped
    1       md           Potato, small cubes
                         - partially cooked
    2       cl           Garlic,finely chopped
    2                    Carrots, finely chopped
    1                    Celery stalk, finely chop
      1/4   c            Dry white wine
    4                    Whole basil leaves
    1       pn           Oregano
      3/4   c            Ditalini (small penne)
                         - partially cooked
                         Fresh ground black pepper
   21       c            Hot chicken broth
                         Parmigiano-Reggiano cheese
                         - freshly grated
   Measures: 3/4c Ditalini ö 1/2oz (200g)
   21c Chicken broth ÷ pints (5 Liters)
   Soak the dry beans in cold running water for 12 hours or more, depending on
   the quality of the beans. Then take them out of the water and cook in
   of fresh cold salted water with the cotechino or pancetta for 2 hours over
   medium heat. Taste the beans for softness.
   Heat the oil in a large saucepan and saute the onion and garlic over medium
   heat until transparent. Add the celery and carrots, and cook until the
   carrots are soft. Add the beans with their juice, discarding the cotechino
   and/or pancetta; add the wine, tomatoes, basil, potato cubes, oregano, salt
   and pepper. Cook over low heat for 5 minutes. Add partially cooked pasta
   continue simmering over low heat until the pasta is al dente. Let stand for
   10 minutes before serving.
   Serve the cheese in a separate bowl so that each person can garnish their
   soup with it to taste.
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