Ingredients

makes about 5 1/2 quarts, 12 servings; quantities can easily be divided in half to yield 6 servings

　　1 pound cannellini (white kidney) beans

　　6 quarts water

　　3 large Idaho potatoes (about 1 3/4 pounds), peeled

　　3 sprigs fresh rosemary

　　2 bay leaves

　　12 slices bacon, cut crosswise into 1/2-inch strips (about 1 cup)

　　4 cloves garlic, peeled

　　1/4 cup extra-virgin olive oil, plus more for drizzling over the soup

　　1 medium onion, chopped (about 1 cup)

　　2 medium carrots, peeled and coarsely shredded (about 1 cup)

　　2 cups canned Italian plum tomatoes (preferably San Marzano) with their liquid, crushed

　　Salt

　　Freshly ground black pepper 1 pound ditalini, or 3 cups elbow pasta

　　Freshly grated Parmigiano-Reggiano cheese

　　

Step 1

Cold-soak or quick-soak the beans according to the directions on page 84.

　　

Step 2

Pour 6 quarts water into a tall, large (at least 10-quart) pot. Add the drained beans, potatoes, rosemary, and bay leaves. Bring to a rolling boil over high heat, then adjust the heat to a gentle boil. Let boil while preparing the sautéed vegetables, about 25 minutes.

　　

Step 3

Process the bacon and garlic to a paste in a food processor, stopping once or twice to scrape down the sides of the work bowl. Heat the oil in a large skillet over medium heat. Scrape in the bacon-garlic paste and cook, stirring, until golden, about 5 minutes. Stir in the onion and cook, stirring, until translucent, about 4 minutes. Stir in the carrots and cook until the onion begins to brown, about 5 minutes. Add the crushed tomatoes, bring to a boil, then lower the heat and simmer for 5 minutes.

　　

Step 4

Pour two ladlefuls of the bean-cooking water into the skillet and bring to a boil, then pour the contents of the skillet into the soup pot. Season lightly with salt and pepper and bring to a slow boil. Cook until the beans are tender, 45 minutes to 1 hour after adding the vegetables from the skillet.

　　

Step 5

Ladle about one-third of the beans, along with enough cooking liquid to cover them, into a baking dish or other shallow container where they will cool quickly. Cool the beans until no longer steaming. (Blending or processing hot beans can cause splatters. Stirring will speed up the cooling process.) Process the beans and liquid in a food processor or blender until creamy. Return the pureed beans to the pot.

　　

Step 6

Fish out the potatoes onto a plate. Mash them coarsely with a fork and return them to the pot. Cook 10 minutes to give the flavors a chance to blend. (If you’re setting some of the soup aside to serve at another time, ladle it off now, before adding the pasta.) Let the soup rest off the heat, covered, 10 to 15 minutes.

　　

Step 7

While the soup is resting, cook the ditalini or elbow pasta in salted water until very al dente. (Cook all the pasta if serving the full recipe of soup, or a proportionate amount if you’re setting some of the soup aside for later.) Drain thoroughly and stir into the soup. Let all rest for 5 minutes, then serve in warm soup bowls, with a drizzle of extra-virgin olive oil and a sprinkle of Parmigiano-Reggiano.

　　From Lidia's Italian-American Kitchen by Lidia Matticchio Bastianich Copyright © 2001 by A La Carte Communications and Tutti a Tavola, LLC. Published by arrangement with Alfred A. Knopf, an imprint of The Knopf Doubleday Publishing Group, a division of Penguin Random House LLC.Buy the full book from Amazon.