I swear, when I came home from a study abroad in Rome, I ate this so much my friends began to call it Pasta Fa-Julie. (Yes, that's my name! Close enough anyway. The secret's out!) I modified this one from Gourmet magazine. —QueenOfGreen
can (16 oz?) cannelini beans, rinsed and drained
can (16 oz?) whole tomatoes, drained and chopped
fresh parsley, minced
In This Recipe
In a heavy saucepan cook bacon over moderate heat, stirring until crisp. Add onion and garlic, stirring until onion is soft and transparent. Add celery. Add broth and simmer, covered, for 5 minutes.
In a bowl mash 1/3 of the beans, then stir them into the onion mixture along with the remaining whole beans, tomatoes, and oregano. Simmer the soup, covered for 15 minutes, or until pasta is al dente. Then remove from heat and let stand, still covered, for 5 minutes.
Stir in parsley and top with (lots of!) Parmesan. Feast.