959. BORLOTTI BEAN SOUP with BACON and DITALINI PASTA

makes 4-6 servings


1 pound dried borlotti beans, soaked for 12 hours
2 tablespoons extra virgin olive oil
5 cloves garlic, chopped
1/2 cup fresh parsley, chopped
8 ounces bacon
to taste salt
to taste freshly ground black pepper
2 tablespoons tomato paste
1-1/2 cups ditalini

Chop bacon in food processor until fine. Heat 1 tablespoon olive oil in a large pot. Add bacon and sauté until golden. Add beans; cover with water. Simmer 40-60 minutes or until tender. Heat olive oil in a large skillet. Add garlic and parsley. Sauté until garlic is golden. Add tomato paste and two cups of water; simmer for 10-15 minutes and season with salt and black pepper. Process half of the beans in the blender with some of the cooking water. Set aside. Add pasta to soup pot. Add more water if necessary. Simmer 6-8 minutes longer. Combine all remaining ingredients in pot. Allow to rest for 15 minutes before serving.


courtesy of: Barilla Pasta, Barilla America, Inc., consumerrelations@barilla-usa.com, 1 (800) 922-7455