Ingredients Jump to Instructions ↓

  1. 1 lb 454g / 16oz Dried white beans - cannelini/white navy

  2. 1/2 cup 31g / 1.1oz Salt pork - chopped, or bacon

  3. 1 Garlic - minced

  4. 1 Onion - chopped (small)

  5. 1 Hot pepper flakes

  6. 1 lb 454g / 16oz Small tubular pasta - ditali/small elbows Salt and pepper Romano cheese - freshly grated Chopped parsley - optional

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Soak the beans overnight in a large soup pot with 2 quarts of water. Over medium heat, bring the beans to a slow simmer. While the beans are heating, sauteethe salt pork or bacon, add the garlic, onion and hot pepper and cook until the onion is golden. Add the simmering beans and stir gently to blend. Cover and cook at a steady simmer until the beans are tender, about 45 minutes. Toward the end of the cooking period, boil the pasta according to directions until almost al dente, but still very firm. Drain, add to the soup and cook a few minutes more. Season with salt and pepper to taste. Sprinkle the Romano cheese and a little parsley, if desired. Serve.


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