Debi and I are finally back in front of our stove....and both in front of the camera.Today we are, once again, celebrating the Tuscan Farmers' Food, serving you a very traditional "Pasta and Fagioli" soup. Only a few ingredients are necessary to achieve a great taste...so roll up your sleeves, arm yourself with a wooden spoon, GET COOKING!Serves: 6 Prep time: 10 minutes (plus the time to soak the beans) Cook time: 40 minutes Ingredients: 1 Lb Dark Kidney Beans 1 Lb Pork Ribs ¾ Lb of pasta (better if large, like rigatoni) 8 Cups of water 3 Cloves of Garlic 2 handfuls of Rosemary 8 Oz. Pelati Salt, Pepper, Extra Virgin Olive oil Preparation: Rinse well the beans and Soak them overnight. Bring your 8 cups of water to a boil, add the beans, stir well, and cook for about 40 minutes. Broil the pork ribs in the oven. Season them with some salt and pepper, cut them apart and lay them on a large tray and put them in the oven...you should settle for nothing less than a nice golden brown crispy skin. In a non stick pan saute' the garlic and the rosemary in about 2 tbs of Olive Oil. When the beans are cooked, take them out of the water and puree them, and then put them back into the pan; save some beans intact, it will help the look and the texture of the soup. Add the garlic and the rosemary, along with the oil you sautéed them in, the 8 Oz. of Pelati and the broiled ribs. Add salt and pepper to your likings. Stir well every 5 minutes, for about 20 minutes. Give a chance to the tomatoes to brake, get into the sauce, and then be patient while the soup starts thickening. In a pot of salted water, cook the pasta, and rinse it with a sprinkle of cold tap water, right after you drain it. Put it into a large bowl, add some oil and stir well; this will help the pasta stop cooking and stay separated, ready whenever you are, to be added to the soup.When the beans are ready serve them in individual bowls (with or without adding the meat, depending on your taste or your guests&rsquo, add some pasta, sprinkle with pepper and some extra virgin olive oil. Parmesan cheese is always an option, even if in this case not really my favorite...still worth trying, I guess. Buon Appetito. Debi & Gabriele
