Pasta E Fagioli

I've had one of those tough mommy weeks. You know, the ones where you just got over some type of bug and your house needs serious attention, your toddler discovered the glory of public screeching when she used to just say, "OK", and you can't leave the house as much because the weather is wet and chilly. Sorry for the complaining, but this is reality, right? Today I needed to plan a dinner that would be comforting and nutritious all at once, and provide leftovers in case I have a few more of "these" days in the next week. Oh, and it had to be an easier recipe for me to take on, so I made a few modifications.

I made this last year, and my stepmom gave me the following ways to make this easier: I cheated on one ingredient, to save time: I used canned cannellini instead of soaking dried beans overnight and therefore cutting simmering time down by at least a half hour. But I followed the recipe's extra little step for giving the soup more body, ladling a few spoonfuls of beans and vegetables into the blender and returning them, puréed, to the pot. I also cooked the pasta separately. This would be an awesome meal for a younger baby, pureed, an older baby with a few teeth, if you strained out bits and pieces, and a perfect meal for all ages. Enjoy! I know we're going to, and tomorrow is a new day, right?

PASTA E FAGIOLI

Serves 10 as a first course or 6 as a main course

3 tablespoons pure olive oil
3 to 4 ounces pancetta, chopped
1 yellow onion, chopped
2 carrots, peeled and chopped
2 celery stalks, chopped
3 large cloves garlic, minced
2 cups (about 14 ounces) dried cranberry, borlotti, cannellini, or other small white beans, soaked overnight in water to cover, drained and rinsed
1 1/2 cups diced canned plum tomatoes, with juices
8 cups water or chicken broth, or as needed
Salt and freshly ground black pepper
1/2 pound small shells, ditalini, or other small pasta shape
Extra virgin olive oil for finishing
Grated Parmesan for finishing

1. In a large soup kettle, warm the pure olive oil over medium heat. Add the pancetta and cook, stirring occasionally, until it renders its fat and is golden, about 5 minutes. Add the onion, carrots, celery, and garlic and cook, stirring often, until the vegetables have softened, about 5 minutes. Add the soaked beans, the tomatoes and their juices, the 8 cups water, and 2 teaspoons salt and bring to a boil. Reduce the heat to low, cover, and simmer until the beans are tender, about 1 hour.

2. To give the soup more body, remove 2 or 3 large spoonfuls of beans and vegetables, place in a food processor or blender, and purée until smooth. Return the purée to the pot. Taste and adjust the seasoning with salt and pepper.

3. Although you can cook the pasta directly in the soup, there is a danger of the soup scorching if the beans have been puréed. To avoid this, bring a large pot of salted water to a boil, add the pasta, stir well, and cook until al dente, according to the package directions. Drain the pasta, add to the soup, and simmer for 5 minutes to blend the flavors.

4. Ladle the soup into warmed bowls, and top each serving with a generous swirl of extra virgin olive oil, a sprinkle of Parmesan, and a liberal dusting of black pepper. Serve at once.