SOPHIA LOREN`S Recipes & Memories
Soup Paste e Fagioli
½ large onion, peeled
1 celery heart, washed
6 fresh large basil leaves
1 clove garlic, peeled
¼ pound pancetta or bacon
1 tablespoon olive oil
1 tablespoon butter
2 pounds cooked Great Northern beans; cooking water reserved
¾ pound dried pasta linguine
Chop the onion, celery, basil, and pancetta. Heat the oil and butter in deep pot; add the chopped ingredients and cook over medium-high heat, stirring, for 2 minutes. Add the beans and their cooking water.
When the vegetables are soft, add enough hot water to cover generously. When liquid comes to boil, add the pasta and cook until just al dente; serve at once.
