“16 Bean” Pasta e Fagioli

Directions

1The day before you plan to make the soup, place the bean mix in a large bowl, and add water to cover by 2 inches and refrigerate overnight. The next day, drain the beans, rinse under cold running water, drain again. Place the beans in a large pot with 8 cups of cold water. Bring to a boil, lower the heat and simmer for 1 hour. Stir occasionally and skim off any foam that rises to the top. The beans should be very tender and the skin will peel away when you blow on the bean.

2Meanwhile, heat the oil in a medium (10-inch) stockpot or Dutch oven over medium heat.Add the pancetta and onion and sauté over medium to medium-high heat for 12 to 18 minutes, until browned. Add the garlic and red pepper flakes and sauté for one minute. Add the tomatoes, wine, 4 cups of the chicken stock, 1 tablespoon salt, 1 teaspoon black pepper and turn off the heat.

3Drain the beans and add two-thirds of them to the soup. Pass the remaining beans through a food mill, discarding the skins. Stir the bean puree and the pasta into the soup, bring to a boil, lower the heat, and simmer 20 to 30 minutes, stirring occasionally until pasta is tender. Add up to 2 more cups of chicken stock if the soup is too thick. Stir in the Parmesan and the vinegar. Laddle the soup into large shallow bowls and add a swirl of olive oil, a sprinkle of Parmesan and some basil. Serve with extra Parmesan on the side.