Pasta e Fagioli (and Sardinian Chickpea & Fennel variation)

Name: Pasta e Fagioli (and Sardinian Chickpea & Fennel variation)
Ingredients: 1-1/2 cups dried white beans (cannelloni or Great Northern) soaked overnight and rinsed; 2 onions, 1 coarsely chopped, 1 finely chopped; 1/2 cup extra-virgin olive oil, plus extra for serving; 1 carrot, diced; 1 stalk celery with leaves, diced; 2 to 3 garlic cloves, minced; 2/3 cup canned diced tomatoes with their juice; 1 sprig of fresh rosemary, needles stripped from the stem and finely chopped; 5-1/2 cups boiling water or vegetable stock, or a combination; 1/2 cup minced fresh Italian (flat-leaf) parsley; Salt and freshly ground black pepper; About 6 ounces ditalini, small shells, elbows, or ziti; (roughly one third of a 1 pound package); Freshly grated Pecorino Romano and/or Parmesan cheese, for serving

Pasta e Fagioli (and Sardinian Chickpea & Fennel variation) was pinched from <a href="http://www.acornadvisors.com/2013_Knews/01-24-13_Beans/Recipes_Beans/CCKY_Pasta.html" target="_blank">www.acornadvisors.com.</a>

INGREDIENTS

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1-1/2 cups dried white beans (cannelloni or Great Northern) soaked overnight and rinsed

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2 onions, 1 coarsely chopped, 1 finely chopped

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1/2 cup extra-virgin olive oil, plus extra for serving

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1 carrot, diced

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1 stalk celery with leaves, diced

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2 to 3 garlic cloves, minced

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2/3 cup canned diced tomatoes with their juice

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1 sprig of fresh rosemary, needles stripped from the stem and finely chopped

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5-1/2 cups boiling water or vegetable stock, or a combination

•

1/2 cup minced fresh Italian (flat-leaf) parsley

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Salt and freshly ground black pepper

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About 6 ounces ditalini, small shells, elbows, or ziti

•

(roughly one third of a 1 pound package)

•

Freshly grated Pecorino Romano and/or Parmesan cheese, for serving

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