Name: Pasta E Fagioli
Ingredients: 1/2 lb Dried kidney beans; 2 oz Pancetta; chopped; 1 Bay leaf; 1 Garlic clove; 6 Fresh Sage Leaves; 2 Celery stalks; chopped; 2 md Onions; chopped; 2 md Carrots; chopped; 5 tb Olive oil; 6 c Water; 1/2 tb Fresh thyme; 1 tb Fresh rosemary sprigs finely chopped; Salt; Pepper, freshly ground; 1/4 lb Fresh tagliatelle

CATEGORY	CUISINE	TAG	YIELD
Grains	Italian	Italian, Pasta	4	Servings

INGREDIENTS

1/2	lb	Dried kidney beans
2	oz	Pancetta; chopped
1		Bay leaf
1		Garlic clove
6		Fresh Sage Leaves
2		Celery stalks; chopped
2	md	Onions; chopped
2	md	Carrots; chopped
5	tb	Olive oil
6	c	Water
1/2	tb	Fresh thyme
1	tb	Fresh rosemary sprigs finely chopped
		Salt
		Pepper, freshly ground
1/4	lb	Fresh tagliatelle

INSTRUCTIONS

SOAK THE BEANS OVERNIGHT in cold water. Drain beans and place in a
casserole and cover with water. Place in a preheated oven at 250F. Add bay
leaf, whole garlic, sage and 1 tablespoon olive oil. Cover and bake for 1
1/2 hours. Saute in a large saucepan, pancetta, carrot, celery, onion in 4
heated tablespoons of oil. Pour in 6 cups of water, reduce heat and simmer
for 1 hour. In the meantime, remove the sage and bay leaf and puree half of
the beans. Add these and the whole beans with their liquid to the saucepan.
Bring to a boil and add the tagliatelle and when cooked, sprinkle in the
rosemary and thyme and taste for seasoning of salt and pepper.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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