1 pound dried cannelini beans
4 ounces bacon
3 garlic cloves ; stripped
Needles ; from 1 twig new rosemary
3 tablespoons additional virgin olive oil ; in addition to something else for serving
1 medium onion ; cleaved
1 medium carrot ; hacked
2 tablespoons tomato glue
2 pounds reddish brown potatoes ; (around 6-8 potatoes), stripped
2 new inlet leaves
6 quarts cold water
2 tablespoons fit salt
1 pound ditalini pasta
newly ; ground dark pepper
ground ; Grana Padano or Parmigiano-Reggiano
- Splash the cannellini beans for the time being and channel.
- Beat the bacon, garlic, and rosemary in a small food processor to make a fine finished glue or ‘pestata’.
- Heat 3 tablespoons olive oil over medium intensity in an enormous soup pot. Add the pestata, and cook until bacon has delivered its fat, around 3-4 minutes. In the meantime, make the second pestata (you don’t need to wash the processor) by pureeing the onion and carrot. Add the second pestata to the pot, and cook, blending sporadically, until it has dried out and begins to adhere to the lower part of the skillet, around 5 minutes.
- Scratch the pestata aside of the dish to clear a “problem area,” add the tomato glue, and let cook for a couple of moments, until delicately toasted. Mix the tomato glue into the pestata, and add the depleted beans, the potatoes, and the cove leaves. Pour in the water. Heat the soup to the point of boiling, cover, and let cook at serious areas of strength for an until beans and potatoes are delicate, around 1 hour and 15 minutes, revealing to diminish fluid partially through the cooking time. Mix in salt.
- With a huge wooden spoon, crush the excess potatoes against the side of the pot to thicken the soup. Return soup to a bubble, add the ditalini, and cook until pasta is still somewhat firm. Season to taste.
- Serve soup with a shower of olive oil and some ground cheddar