Directions:

• Rinse and soak beans in cold water for 1 hour
• Dice potatoes and celery, slice onions
• Warm vegetable stock in a saucepan
• Heat olive oil in a separate, large, soup pot
• Add onions, celery and potatoes to the pot
• Cover and cook on low for 10-15 min, stirring a couple of times
• Add the drained beans and stir, add a touch more olive oil if needed
• Let cook for 5 min, then add the warm stock
• Add bouquet of herbs and seasonings: thyme, rosemary, parsley, salt and pepper
• Let cook slowly covered for 1 hour
• Uncover and cook for 20 min if too watery
• Add the pasta and let cook 6-7 min.
• Transfer soup (with all ingredients) to an oven-proof bowl or cast iron pot
• Top with 1 or 2 slices of scamorza cheese, some croutons and chopped parsley
• Turn on Broiler and let the top of the soup broil until the cheese melts without burning croutons! (Croutons could be added just before removing the pot from the oven, to prevent burning)

Chef Fabrizio Facchini is a member of the Chefs’ Alliance and specializes in wood-fired, Italian-inspired dishes at his restaurant.

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