Free Recipe

Serves 4 as an entree

Ingredients

• 2 cups white kidney beans, uncooked
• Pinch baking soda
• Water for soaking beans
• 2 tablespoons olive oil
• 3 ounces (90 g) bacon, diced
• ½ large red onion, chopped
• 2 ribs celery, diced
• 2 teaspoons finely chopped fresh rosemary
• 1 teaspoon dried oregano
• 4 cloves garlic, minced
• 1 bay leaf
• 4 cups chicken stock
• 2 cups broken buccatini pasta
• 6 ounces (175 g) crushed tomatoes
• 2 cups pasta cooking water; reserved for beans
• Shaved Parmesan for garnish
• Olive oil for garnish

Method

Combine the beans, baking soda and water and soak for 3 hours or overnight. Drain and rinse.

In a 3 quart (2.75 l) stock pot heat the olive oil over medium heat. Add the diced bacon and sauté until crisp. Remove the bacon and drain on a paper towel. Add the red onion and sauté on medium for 3 minutes. Add the celery and cook for 2 more minutes. Add the rosemary, oregano, garlic and bay leaf and cook for another 5 minutes. Add the chicken stock and rinsed beans. Bring to a boil, then lower the heat and simmer for 3 hours.

Meanwhile, boil the pasta to al dente in salted water. Drain and reserve 2 cups of the cooking water for beans.

When beans are fully cooked, add tomatoes and the reserved 2 cups pasta water. Divide pasta among soup bowls; ladle beans over and top and garnish with shaved Parmesan and olive oil.