From the October, 1970 issue of Gourmet Magazine. It looked very good on the cover. I first made this in 1971 and fondly remember it, although I have not made in over 20 years. I probably wasn’t able to find fresh basil back then, and, for a large group would have doubled the recipe. Today I would add more wine and garlic and maybe fresh fava beans instead of zucchini.
Ingredients: 1 cup dried kidney beans, 6 to 7 cups beef stock, 3 strips ham fat or bacon, 2 large onions, 2 garlic cloves, olive oil, 2 potatoes, 2 carrots, 1/2 cup fresh fava beans or sliced zucchini, 1/4 cup celery, 1 TB fresh basil, 2 cups peeled tomatoes, 1 cup shredded cabbage, 1/2 cup red wine, 1/4 cup pastina. .
While the beans are cooking with sauteed onions and garlic, vegetables are sauteed separately in olive oil, then added to the beans. The wine and pasta are added in the last 15 minutes.
Served with finely chopped lemon rind and chopped parsley and grated Pecorino or Parmesan cheese