Pasta e Fagioli

Name: Pasta e Fagioli
Ingredients: 1 pound canellini (white kidney) beans; 3 large Idaho potatoes (about 1 3/4 pounds), peeled; 6 quarts water; 3 sprigs fresh rosemary; 2 bay leaves; 12 slices bacon, cut crosswise into 1/2-inch strips (about 1 cup); 4 garlic cloves, peeled; ¼ cup extra-virgin olive oil, plus more 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; Parmigiano-Reggiano, freshly grated - See more at: http://lidiasitaly.com/recipes/detail/737#sthash.bDT9PRty.dpuf

INGREDIENTS

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1 pound canellini (white kidney) beans

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

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6 quarts water

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3 sprigs fresh rosemary

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2 bay leaves

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

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4 garlic cloves, peeled

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¼ cup extra-virgin olive oil, plus more drizzling over the soup

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1 medium onion, chopped (about 1 cup)

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

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

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salt

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freshly ground black pepper

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1 pound ditalini or 3 cups elbow pasta

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Parmigiano-Reggiano, freshly grated - See more at: http://lidiasitaly.com/recipes/detail/737#sthash.bDT9PRty.dpuf

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