Ingredients
2 cups dried borlotti (cranberry) beans
1 carrot, finely chopped
1 stalk celery, finely chopped
2 cloves garlic, finely chopped
1 onion, finely chopped
2 potatoes, peeled and diced
1/4 cup olive oil, plus more for serving
1 tomato, peeled and diced
8 sprigs parsley, leaves only, chopped
8 to 10 basil leaves, torn
Half a dried hot red pepper, chopped
1/2 pound fresh egg tagliatelle pasta or dried egg pasta, cut or broken into 2-inch lengths
Freshly grated Parmigiano-Reggiano
Preparation
The night before, soak the beans in 12 cups of cold water. The next day, drain the beans and reserve the soaking water.
In a large, heavy pot, saute the carrot, celery, garlic, onion and potatoes in the olive oil until the onions are soft, about 15 to 20 minutes. Add the beans and 8 cups of the reserved water. Stir in the tomato, parsley, basil, dried red pepper and a big pinch of salt, about 1 teaspoon or to taste.
Bring the mixture to a boil, then reduce to a simmer and cook gently until the beans are tender, about 1 to 1 1/2 hours. Remove a cup or so of the beans and puree or smash, then add back into the soup. Thin the soup with a little water, if necessary. Taste for salt.
Cook the pasta in abundant salted boiling water (less than a minute for fresh pasta; 8 to 10 minutes for dried).
Reheat the soup and stir in the cooked pasta. Serve in wide soup bowls. Pass a cruet of olive oil, the pepper grinder and a little freshly grated Parmigiano-Reggiano.
Each serving: 362 calories; 17 grams protein; 58 grams carbohydrates; 15 grams fiber; 8 grams fat; 1 gram saturated fat; 21 mg. cholesterol; 321 mg. sodium.
