Serves 6 to 8
• 1½ cups dried red kidney beans, washed
• 2 qts. water
• 2 large carrots, scraped and chopped
• 1 large onion, chopped
• 1 large stalk celery, thinly sliced
• 1 bay leaf
• large pinch of basil
• pinch of rosemary, crushed
• 4 cloves garlic, thinly sliced
• 1 Tbs. olive oil
• 4 Tbs. tomato paste
• salt and pepper
• 6 oz. fettucine noodles
• garnish
• grated Parmesan cheese
• fresh-ground black pepper
• olive oil
1. Boil the washed beans in lightly salted water for ½ hour. Add the carrots, onions, celery, herbs, and olive oil. Simmer for at least another ½ hour, or until the beans are tender.
2. Ladle half the beans and vegetables into a blender or food processor with some of the broth, and blend to a purée. Return the purée to the soup and stir in the tomato paste. Season to taste with salt and pepper.
3. Twenty minutes before serving, add the fettucine noodles, as well as a little boiling water if the soup should seem too thick. Cook until the noodles are al dente—tender but still firm—and serve very hot.
4. Pass grated Parmesan cheese, a pepper mill, and a pitcher of very good olive oil to garnish the soup.
