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1. In a 3- to 4-quart saucepan, bring the beans and 2 quarts of water to a boil over high heat and boil them for 2 minutes. Remove from the heat and let the beans soak for 1 hour.
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2. Then drain the beans, saving the water. Add enough fresh cold water to make 2 quarts. Chop together the ham, onions, celery and garlic into very small pieces. This mixture is called a battuto.
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2. Heat the olive oil in a large pot, stir in the battuto 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 a few grindings of pepper.
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2. Bring to a boil, reduce the heat and simmer partially covered for 1 to 1½ hours, or until the beans are tender. Discard the salt pork and skim the fat off the soup.
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3. With a slotted spoon, remove about half the beans from the soup and puree them through a sieve or food mill, then return them to the soup. Simmer over low heat, stirring constantly, for a minute or 2.
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2. Add the spaghetti and simmer 10 to 15 minutes, or until it is tender. Taste for seasoning, ladle into a large tureen or soup bowls and sprinkle with grated cheese.
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