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Ingredients

• 3 cups dry Borlotti (Cranberry) Beans, soaked over night
• One-half cup Extra Virgin Olive Oil
• 1 Onion, diced
• 2 medium Carrots, diced
• 3 stalks Celery, diced
• 3 Garlic Cloves, cracked
• 2 quarts Chicken or Vegetable Broth
• 1 cup Crushed Tomato
• 1 bunch Cavolo Nero (Dino Kale), diced
• 2 oz Prosciutto (or Pancetta) optional
• 1 piece Parmesan Rind optional
• 1 tbsp Rosemary, chopped
• 2 each Bay Leaf
• 1 tbsp Fresh Sage, chopped
• Salt and Pepper, to taste
• Ditalini or Tubetti Pasta
• Extra Virgin Olive Oil
• Grated Parmesan Cheese
• Bread

Description

These Classic Italian Beans Are A Medium Large Tan Bean, Splashed With Red/black To Magenta Streaks. It Is Very Popular In Italian And Portuguese Cuisine. They Are Also Known As…

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