Yield: 6 servings
| Measure | Ingredient |
|---|---|
| ¼ pounds | Dried cannellini beans -- |
| \N \N | Rinsed and soaked |
| 2 \N | Potatoes -- peeled & quartered |
| 2 tablespoons | Olive oil |
| ½ \N | Onion -- chopped |
| 1 \N | Stalk celery -- chopped |
| ½ \N | Carrot -- peeled and chopped |
| 1 teaspoon | Dried sage |
| 1 teaspoon | Dried rosemary |
| 1 cup | Small pasta -- cooked & drained |
| \N \N | Salt and pepper |
Bring a large pot of water to a boil. Add the beans and potatoes and cook until tender, 11/2 to 2 hours. Set aside to cool. Puree the mixture in a blender with enough of the cooking water to make a smooth, thin puree. Heat the olive oil in a saucepan over medium heat. Add the onion, celery, carrot and herbs and saute until soft, about 10 minutes. Puree the mixture in a blender or food processor.
Combine both purees with the cooked pasta. Bring to a boil over medium heat. Season with salt and pepper and serve.
Recipe By : New York Cookbook From: Meg Antczak Date: 08-23-95 (14:12) (159) Fido: Cooking