Jeanne’s Minestra di Pasta e Fagioli (Bean and Pasta Soup)

Minestra di Pasta e Fagioli is an old peasant dish which epitomizes northern Italian cooking, particularly the Veneto region, although it is made throughout Italy. This is a hearty, nutritious and flavorful soup which really hits the spot on a blustery, wintry day.  Pasta e Fagioli can be prepared ahead—as much as a couple of days—and it improves with keeping. Enjoy this soup with crusty French bread and a glass of Pellegrini estate wine. -Jeanne Pellegrini

 3 cans chicken broth, 14 oz. each
42 oz. water
1 large carrot, cut into 3 or 4 pieces
1 large celery stalk, cut into 3 or 4 pieces
½ medium onion, quartered
1 large bay leaf
1 tsp. coarse sea salt
4 -12 oz. cans Borlotti, cranberry or white cannellini beans
¾ lb. dried pasta, such as elbows, ditalini, mini penne, or conchigliette
Parmesan cheese
Extra virgin olive oil

 Put chicken broth, water, carrot, celery, onion and bay leaf into a large pot.  Bring broth to a boil and let simmer about 25 minutes (until vegetables are tender).  Remove all vegetables except bay leaf and set aside.

 Add beans (including liquid) to the soup. Add salt. Cook about 15-20 minutes more. Take one-half of the mixture and puree in a blender. Add pureed mixture back into soup mixture. Remove bay leaf. Slowly add pasta and stir so it does not stick to the bottom of the pot. Cook until pasta is al dente, about 8 minutes. 

 Once pasta is cooked, plate soup. Sprinkle Parmesan cheese on top and drizzle with extra virgin olive oil.

 Serves 10-12