Name: Pasta E Fagioli
Ingredients: 1 cup dried cannellini or Great Northern beans, 6 ounces, soaked overnight; 6 cup cold water; 1 bay leaf; 2 fresh sage leaves; 1 fresh marjoram or oregano sprig; 2 fresh winter savory or thyme sprigs; Salt and pepper; 1/4 pound green beans, about 1 1/2 cups, trimmed and cut into 3-inch lengths; 2 1/2 pound fresh tomatoes, peeled and seeded, with their juice or 2; 16 ounce cans tomatoes with juice; 1/4 pound fusilli or penne; 3 tablespoon extra virgin olive oil; 1 medium-size yellow onion, diced, about 2 cups; 1/2 teaspoon dried basil; 1/4 teaspoon dried oregano or marjoram; 5 garlic cloves, finely chopped; 1 medium-size red or yellow bell pepper; thinly sliced, about 1 cup; 1/2 pound sunburst squash or zucchini, cut into 1/2 inch thick wedges or cut; diagonally into 1/2-inch slices, about 2 cups; 1/3 cup coarsely chopped fresh basil, about 20 leaves; Grated Parmesan cheese

Pasta E Fagioli

Ingredients

1 cup dried cannellini or Great Northern beans, 6 ounces, soaked overnight
6 cups cold water
1 bay leaf
2 fresh sage leaves
1 fresh marjoram or oregano sprig
2 fresh winter savory or thyme sprigs
Salt and pepper
1/4 pound green beans, about 1 1/2 cups, trimmed and cut into 3-inch lengths
2 1/2 pounds fresh tomatoes, peeled and seeded, with their juice or 2
16 ounces cans tomatoes with juice
1/4 pound fusilli or penne
3 tablespoons extra virgin olive oil
1 medium-size yellow onion, diced, about 2 cups
1/2 teaspoon dried basil
1/4 teaspoon dried oregano or marjoram
5 garlic cloves, finely chopped
1 medium-size red or yellow bell pepper; thinly sliced, about 1 cup
1/2 pound sunburst squash or zucchini, cut into 1/2 inch thick wedges or cut
diagonally into 1/2-inch slices, about 2 cups
1/3 cup coarsely chopped fresh basil, about 20 leaves
Grated Parmesan cheese

Instructions

serves 6. Drain and rinse the soaked cannellini beans. Pour the beans into a medium-size saucepan, cover with the water, and add the bay leaf and fresh herbs. Bring to a boil, reduce the heat, and cook, uncovered, at a low boil until they are tender yet still retain their shape, about 30 to 35 minutes. Taste the beans to see that they are done. If their skins are still a little tough, cook them a little longer. Leave the beans in their broth, and, when cool, remove the herbs and bay leaf. While the dried beans are cooking, bring a large pot of water to a boil and add 1/2 teaspoon salt and the green beans. Cook them for 2 to 3 minutes, until tender yet still bright green. Scoop the beans out of the water with a strainer, rinse under cold water, drain, and set aside. Keep the water boiling. Cut the tomatoes into large pieces and reserve their juice. Cook the pasta in the boiling water for 7 to 8 minutes, until just tender. (It will continue to cook while it stews with the beans and vegetables.) Drain the pasta in a colander, rinse under cold water, and shake off the excess water. Toss with 1 tablespoon of the olive oil to keep it from sticking together. Heat the remaining 2 tablespoons olive oil in a wide skillet; add the onion, 1/2 teaspoon salt, a few pinches of pepper, and the dried herbs. Saute over medium heat for 5 minutes, until the onions begin to release their juices. Add the garlic and peppers and saute until the onions and peppers are soft, another 5 to 6 minutes. Add the summer squash and saute for 1 minute, just long enough to heat it through. Stir in the tomatoes, the beans and their broth, the fusilli, and the basil. Season with as much as 1 teaspoon salt, then add pepper to taste. Cook, uncovered, over medium-low-heat for 20 minutes. This dish should be brothy, so add a little water or stock if more broth is needed. Add the green just before serving. Serve in warm bows and pass the Parmesan cheese.