Pasta and Beans

Directions

1. 1
   Soak the cannellini beans overnight and drain.
2. 2
   Pulse the bacon, garlic, and rosemary in a minifood processor to make a fine-textured paste or pestata.
3. 3
   Heat 3 tablespoons olive oil over medium heat in a large soup pot.
4. 4
   Add the pestata, and cook until bacon has rendered its fat, about 3 to 4 minutes.
5. 5
   Meanwhile, make a second pestata (you dont have to wash the processor) by pureeing the onion and carrot.
6. 6
   Add the second pestata to the pot, and cook, stirring occasionally, until it has dried out and starts to stick to the bottom of the pan, about 5 minutes.
7. 7
   Scrape the pestata to one side of the pan to clear a hot spot, add the tomato paste, and let cook for a few minutes, until lightly toasted.
8. 8
   Stir the tomato paste into the pestata, and add the drained beans, the potatoes, and the bay leaves.
9. 9
   Pour in the water.
10. 10
    Bring the soup to a boil, cover, and let cook at a strong simmer until beans and potatoes are tender, about 1 hour and 15 minutes, uncovering to reduce liquid about halfway through the cooking time.
11. 11
    Stir in the salt.
12. 12
    With a large wooden spoon, mash the remaining potatoes against the side of the pot to thicken the soup.
13. 13
    Return soup to a boil, add the ditalini, and cook until pasta is al dente.
14. 14
    Season to taste.
15. 15
    Serve soup with a drizzle of olive oil and some grated cheese.