Pasta E Fagioli Alla Veneziana
| Yield: | 4 Servings |
| Categories: | Soups, Italian, Pasta, Vegetables |
| 1 | c | Dry white beans (fagiolo toscanello) |
| 1/3 | c | Italian canned peeled tomatoes, broken by hand |
| 3 1/2 | oz | Cotechino Italian sausage or 1 piece of pancetta |
| Extra virgin olive oil | ||
| 1 | lg | Onion, chopped |
| 1 | md | Potato, small cubes partially cooked |
| 2 | cl | Garlic,finely chopped |
| 2 | Carrots, finely chopped | |
| 1 | Celery stalk, finely chop | |
| 1/4 | c | Dry white wine |
| 4 | Whole basil leaves | |
| 1 | pn | Oregano |
| 3/4 | c | Ditalini (small penne) partially cooked |
| Salt | ||
| Fresh ground black pepper | ||
| 21 | c | Hot chicken broth |
| Parmigiano-Reggiano cheese freshly grated |
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