• Ingredients: 38
  • Serves: 4
  • Prep: 1 1/4 hr
  • Bake: 15 hr

Pasta and bean soup with dried cranberry beans, quarts cold water, medium onions, coarsely chopped, medium boiling potatoes, peeled and coarsely chopped, large carrot, coarsely chopped, celery rib, coarsely chopped, medium tomatoes, seeded and coarsely chopped, minced fresh rosemary, sliced pancetta or bacon, coarsely chopped, fine sea salt, freshly ground black pepper, or to taste, ditalini or other short tubular pasta, extra-virgin olive oil. To make this pasta and bean soup for 4 persons you will need 1 1/4 hr for preaparation and 15 hr for baking.

Ingredients

  • 1 1/3 lb. dried cranberry beans
  • 5 quarts cold water
  • 2 medium onions, coarsely chopped
  • 2 medium boiling potatoes, peeled and coarsely chopped
  • 1 large carrot, coarsely chopped
  • 1 celery rib, coarsely chopped
  • 2 medium tomatoes, seeded and coarsely chopped
  • 1 1/2 tbsps. minced fresh rosemary
  • 1/4 lb. sliced pancetta or bacon, coarsely chopped
  • 1 tbsp. fine sea salt
  • 1 1/2 tsps. freshly ground black pepper, or to taste
  • 1/3 lb. ditalini or other short tubular pasta
  • About 3 tbsps. extra-virgin olive oil

For chicken and broth

For chile sauce

  • 6 fresh hot red Thai chiles or serrano chiles, chopped
  • 1 shallot, chopped
  • 2 tbsps. chopped peeled fresh ginger
  • 2 medium garlic cloves, chopped
  • 1/2 tsp. salt
  • 1/3 cup fresh lime juice

For rice

  • Garnish: fresh cilantro leaves or sprigs

For strudel and phyllo triangles

  • 3/4 cup hazelnuts, toasted, husked
  • 12 vanilla wafer cookies
  • 12 sheets fresh phyllo pastry or frozen, thawed
  • 1 cup unsalted butter, melted, cooled
  • vanilla ice cream
  • fresh mint sprigs

For cutting and dredging

  • About 1/4 cup confectioners’ sugar, for dusting the cutting board
  • 1/2 cup cornstarch sifted together with 1 cup confectioners’ sugar

For final assembly and decoration

  • Assorted nonpoisonous flowers

Berry compote

Directions

  1. Step 1 Add vegetables and 1 tablespoon rosemary to pot and simmer, covered, until beans are tender, about 2 hours.
  2. Step 2 Using a slotted spoon, set aside 1 heaping cup bean mixture, then reserve 2 cups cooking liquid separately.
  3. Step 3 Cook pancetta in cleaned pot over moderate heat, stirring, until it begins to render its fat.
  4. Step 4 Add remaining 1/2 tablespoon rosemary and cook, stirring, 15 seconds. Stir in puréed soup, reserved whole beans, salt, and pepper and bring to a simmer, stirring frequently and scraping bottom with a wooden spatula to keep soup from sticking to pot (thin with some of reserved bean liquid if necessary).

    For this step you will need

Nutrition information

Calories 496 Carbohydrates 75 g (25%)
Fat 13 g (19%) Protein 24 g (47%)
Saturated Fat 3 g (15%) Sodium 1,043 mg (43%)
Polyunsaturated Fat 2 g Fiber 15 g (59%)
Monounsaturated Fat 7 g Cholesterol 10 mg (3%)