This is a Tuscan version of a very typical Italian dish that varies in its interpretation from region to region.. In Lucca, there is a cousin to pasta e fagioli called Zuppa di Farro (Tuscan bean and splet soup) and the only difference is that instead of using the maccheroni, they use farro (spelt) instead.

Ingredients:

• 2 400 gram cans of borlotti beans
• 1 400 gram can cannellini beans
• 2 tbs olive oil
• 1 pepperoncino dried and split
• 1 vegetable bouillon
• dried rosemary a pinch
• 1 liter boiling water
• 200 grams dried or fresh strip maccheroni (cenci)
• 1 400 gram can of chopped tomatoes

Boil water for pasta, add a pinch of salt and then add the maccheroni strips.
In a separate deep pot sauté the pepperoncino and the vegetable bouillon in the olive oil for a minute on medium heat until the bouillon dissolves.
Add the rosemary and the beans in their own liquid. Let bubble.
Reduce heat and insert hand mixer. Mix until mixture is pureed. Add canned tomatoes.
Add the pasta strips and some cooking liquid from the pasta until the mixture thins out enough to be soupy and light.
Serve drizzled with extra virgin olive oil.

This recipe has a million variations. One I particularly like is to use is with ceci beans instead of the barlottti and cannellini beans. It comes out a lot creamier. If you use the ceci, only add about half a can of the chopped tomatoes. Also, in the ceci version, I would add one clove at the beginning with a clove of garlic. Make sure to fish the clove out before you are ready to purée.

posted by gina, 2009-11-25