|Cook Time||1½ hours|
|Total Time||12 hours|
This makes a large pot, perfect for tucking a container or two into the freezer. Just don’t add the pasta to the soup pot; instead, cook it separately and add it to the thawed soup. I adapted this Pasta e Fagioli from the Rogers & Gray Italian Country Cook Book.
|1½||cups borlotti (cranberry) beans|
|~||Extra-virgin olive oil|
|2||red onions, peeled and chopped|
|3||cups chopped celery, leaves included|
|2||carrots, peeled and diced|
|4||garlic cloves, peeled and finely chopped|
|1||small dried red chile pepper, crumbled (or 1 large pinch of red chile flakes)|
|1||large sprig rosemary, leaves removed and finely chopped|
|¼||cup chopped Italian parsley|
|2 to 3||slices smoked bacon, diced|
|1||can (28 ounces) whole plum tomatoes, chopped, with juice|
|~||Salt and freshly ground pepper|
|8||oz. dried pasta (use any small shape, such as penne or orecchiette, that cups sauce well)|
|~||Freshly grated Parmesan cheese (optional)|
Read Carrie Floyd’s Kitchen Limbo column about planning meals around a pot of beans.
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