Recipe - Pasta E Fagioli

One half pound Dried kidney beans
2 ounce 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 tablespoon Olive oil
6 cup Water
One half tablespoon Fresh thyme
1 tablespoon Fresh rosemary sprigs
finely chopped
Salt
Pepper, freshly ground
One fourth pound Fresh tagliatelle

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
One half 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