Recipe: Minestrone with Cannellini Beans (Italian)

MINESTRONE WITH CANNELLINI BEANS

1 cup dried cannellini beans
5 cups water
1 large clove garlic, peeled
2 leaves fresh sage
Salt
Fresh ground pepper
FOR THE SAUCE:
2 medium red onions, cleaned
2 medium carrots, scraped
1 large clove garlic, peeled
1 stalk celery
10 sprigs fresh Italian parsley, leaves only
10 leaves fresh basil
4 oz pancetta or prosciutto
5 tbsp olive oil
Salt and freshly ground pepper
Large pinch dried red pepper flakes
1 1/2 lb fresh tomatoes, very ripe, or canned tomatoes drained, preferably imported Italian
4 cups chicken or meat stock, preferably homemade
1 cup white rice, preferably Italian Arborio
Fresh basil leaves (for serving)

Soak the beans in a bowl of cold water overnight.

The next morning, drain beans and place them in a medium-sized stockpot along with 5 cups cold water, garlic and sage. Set pot over medium heat and when water reaches a boil, lower heat and simmer for about 45 minutes. By that time the beans should be cooked but still firm. Drain beans, saving the water, and place beans in a crockery or glass bowl. Sprinkle salt and pepper over them and cover bowl until needed.

TO PREPARE THE SAUCE:
Coarsely chop onions, carrots, garlic, celery, parsley and basil all together on a board. Cut pancetta into tiny pieces. Place a large casserole with oil over low heat and when oil is warm, add all chopped vegetables, herbs and pancetta. Saute for 20 minutes, stirring every so often with a wooden spoon. Season with salt, pepper and hot red pepper flakes.

If using fresh tomatoes, blanch them, remove the skin and seeds and add them to the casserole; if using canned tomatoes, pass them through a food mill, using the disc with the smallest holes, directly into the casserole.

Stir very well and simmer for 30 minutes more. When the sauce is ready, take 2 cups of it and pour it over the beans. Add to the casserole, water from beans and 4 cups broth, and bring to a boil. Add rice and cook for about 16 minutes. The rice should be completely cooked, not al dente as for risotto.

Salt and pepper to taste, then add all the beans and sauce. Mix very well and simmer for 30 seconds more.

Serve with fresh basil leaves.

Makes 8-10 servings
Source: Giuliano Bugialli's Foods of Tuscany by Giuliano Bugialli