Pasta E Fagioli Alla Veneziana

Directions

1. 1

   1 c Dry white beans -(fagiolo toscanello) 1/3 c Italian canned peeled -tomatoes, broken by hand 3 1/2 oz Cotechino Italian sausage - or 1 pi

2. 2

   Then take them out of the water and cook in plenty of fresh cold salted water with the cotechino or pancetta for 2 hours over medium heat

3. 3

   Taste the beans for softness

4. 4

   Heat the oil in a large saucepan and saute the onion and garlic over medium heat until transparent

5. 5

   Add the celery and carrots, and cook until the carrots are soft

6. 6

   Add the beans with their juice, discarding the cotechino and/or pancetta

7. 7

   add the wine, tomatoes, basil, potato cubes, oregano, salt and pepper

8. 8

   Cook over low heat for 5 minutes