Milan-style Pasta And Beans

Total Time: 2 hrs 25 mins Preparation Time: 1 hr 15 mins Cook Time: 1 hr 10 mins

Ingredients

• Servings: 6
• 2 tablespoons unsalted butter
• 2 tablespoons olive oil
• 6 fresh sage leaves
• 1 tablespoon chopped fresh rosemary
• 4 carrots, chopped
• 4 celery ribs, chopped
• 3 medium boiling potatoes, chopped
• 2 onions, chopped
• 4 tomatoes, peeled, seeded, and chopped (or 2 c. chopped canned tomatoes)
• 4 (16 ounce) cans cannellini beans or 4 (16 ounce) cans cranberry beans, rinsed and drained
• 8 cups beef broth (homemade or canned, low sodium)
• salt
• fresh ground black pepper
• 8 ounces fresh fettuccine, cut into 1-inch pieces (or fresh maltagliati)
• extra-virgin olive oil

Recipe

• 1 in a large soup pot, melt the butter with the olive oil over medium heat.
• 2 stir in the sage and rosemary.
• 3 add in carrots, celery, potatoes, and onions.
• 4 cook, stirring often, until softened, about 10 minutes.
• 5 stir in the tomatoes and beans.
• 6 add the broth, salt, and pepper to taste.
• 7 bring the mixture to a simmer; cook over low heat until all the ingredients are very tender, about 1 hour.
• 8 remove half of the soup from the pot and pass it through a food mill or puree it in a blender.
• 9 pour the puree back into the pot; stir well and add the pasta.
• 10 bring the soup to a simmer, then turn off the heat.
• 11 let the soup cool slightly before serving.
• 12 serve hot , with a drizzle of extra-virgin olive oil and a generous grinding of pepper.