Zappa di Fagioli con La Pasta
This recipe comes from an old Time Life Book on Cooking from Italy about 1968. The whole series was called Foods of the World.Â
1 cup dry white beans (marrow, Great Northern, navy or white kidney)
2 T olive oil
1/2 pound cooked ham diced
1/2 cup finely chopped onions
1/4 cup finely chopped celery
1/2 tsp finely chopped garlic
1/4 pound lean salt pork in 1 piece or 1 ham bone
1 1/2 tsp salt
Freshly ground black pepper
1/2 cup of 1 inch pieces of spaghetti
Freshly ground Parmesan cheese grated
In a 3 to 4 quart saucepan, bring the beans and 2 quarts of water to a high boil over for 2 minutes. Remove from the heat and let the beans soak for 1 hour. Then drain the beans saving the water. Add enough fresh water to make 2 quarts. Chop together ham, onions and garlic into very small pieces. This mixture is called a batutto. Heat the olive oil in a large pot or kettle, stir in the batutto and cook, stirring frequently for 10 minutes or until it is lightly colored. Add the beans, water and salt pork, and season with salt and pepper. Bring to  a boil, reduce the heat and simmer partially covered for 60 to 90 minutes or until the beans are tender. Discard the salt pork and skim the fat off the soup. With a slotted spoon remove half the beans and puree them and then return them to the soup. Add the spaghetti and let simmer 10-15 minutes, or until it is tender. Taste and re-season. Serve in large tureen or soup bowls and sprinkle with grated cheese.