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Ingredients
  • 1 POUND DRIED CANNELLINI (WHITE KIDNEY) BEANS
  • 6 QUARTS WATER
  • 3 LARGE IDAHO POTATOES (ABOUT 1 ¾ POUNDS), PEELED
  • 3 SPRIGS FRESH ROSEMARY
  • 2 FRESH OR 3 DRIED BAY LEAVES
  • 12 SLICES BACON, CUT CROSSWISE INTO ½-INCH STRIPS (ABOUT 1 CUP)
  • 4 CLOVES OF GARLIC, PEELED
  • ¼ CUP EXTRA VIRGIN OLIVE OIL, PLUS MORE FOR DRIZZLING OVER THE SOUP
  • 1 MEDIUM ONION, CHOPPED (ABOUT 1 CUP)
  • 2 MEDIUM CARROTS, PEELED AND COARSELY SHREDDED (ABOUT 1 CUP)
  • 2 CUPS CANNED ITALIAN PLUM TOMATOES (PREFERABLY SAN MARZANO), CRUSHED WITH THEIR LIQUID
  • SALT AND FRESHLY GROUND BLACK PEPPER TO TASTE
  • ONE POUND DITALINI OR 3 CUPS ELBOW PASTA
  • FRESHLY GRATED GRANA PADANO CHEESE
  • Cookbook
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