A hearty, warming, thick, creamy, stomach stuffing soup. It does take a few hours to cook, but do like I do put it on, forget about it and then every so often midst pottering, give a quick stir, add some water and before you know it, it’s done!
Pasta e fagioli (bean soup adapted from here)
1 pd dried borlotti beans (also called cranberry)
10 c water
1/4 c olive oil
2 medium onions chopped
3 carrots chopped
2 ribs celery chopped
5 cloves garlic chopped
3 inch rind from parmesan wedge
1 tbsp chopped fresh rosemary
Either soak the borlotti beans in 10 cups of water overnight, drain and reserve liquid OR bring beans and water to a boil for 2 mins, turn off heat cover and let stand 1 hour.
In a large heavy pot heat olive oil, add onions and saute until golden brown, about 8 mins. Add everything else except the beans, water and parmesan rind. Cook another 5 mins stirring occasionally. Add the beans, water, rind and a good pinch of sea salt and fresh pepper. Cover and simmer about 2 hours, or until beans are completely soft. Adding more water, if needed, to keep the beans completely submerged.
Add 1/4 cup olive oil, pinch salt again and cool for roughly 20 mins. Discard rind and puree in batches until smooth. Return to pot, reheat adding more water to thin as desired.
Traditionally now you would cook some small pasta, like Ditalini or Macaroni to serve on top of soup, but since I had neither we had it a couple of ways, one with a dollop of sour cream on top and another with a swirl of olive oil on top and some freshly grated parmesan.