Pasta e Fagioli Soup

Recommended wine pairing: Nipozzano Chianti Rufina Riserva DOCG

Serves 4-6
Chef: Donatella Zampoli

1 lb of borlotti beans
2 oz slab bacon, in 1 piece
1/2 cup extra virgin olive oil
3 cloves garlic peeled
1/2 stalk celery, coarsely chopped
1 carrot, coarsely chopped
2 onion, fine chopped
2 soup spoon of tomato paste
5 cups water
4 oz Tubini dry pasta
Salt and freshly ground black pepper
2 crush garlig ( very fine chopped )
2 sprigs each: fresh rosemary, and thyme

Place the beans in a bowl, cover with cold water to a depth of 1 inch (2.5 cm) and allow to soak for 4 hours or
overnight. Drain the beans. Heat the bacon and 2 tablespoons (30 ml) of the oil in a heavy 4-5 quart (4 to 5 L) saucepan. Add the peeled garlic, celery, carrot, onion, and tomato paste, cook for a few seconds then add the beans and water. Bring to a simmer and cook, partly covered, for about 1 hour, until the beans are tender. Skim the surface from time to time. When the beans are tender, remove the bacon and the garlic cloves and, using a slotted spoon, remove about half the beans. Puree the remaining bean soup mixture in a blender or a food processor. Add up to a cup of water if the mixture is too thick. Add the bacon and reserved beans again togethere. Reheat and season with salt and pepper. Add more water and boiled the pasta ( kip storring ) Just before serving, heat the remaining olive oil in a skillet and add the crushed garlic cloves and the sprigs of oregano, rosemary, and thyme. Cook for 5 minutes, then strain the hot herb oil into the soup. Serve immediately.