Cesare Lanfranconi, chef of Ristorante Spezie's recipe

Serves eight.

5 ounces extra virgin olive oil
One chunk of prosciutto or salted pork or Virginia ham
10 garlic cloves, peeled
1 onion, medium, chopped
1 carrot, small, chopped
1 celery stalk, small, chopped
6 ounces plum tomatoes, peeled in can (preferably San Marzano brand, available at Whole Foods)
4 fresh rosemary sprigs
4 fresh sage sprigs
4 fresh thyme sprigs
12 ounces fresh borlotti beans (dried cranberry beans soaked for eight hours are a good substitute)
6 cups of chicken or vegetable stock or water
6 ounces pasta “ditalini” or any other short dry pasta
Salt and pepper to taste

In a large stock pot, place one ounce of oil with the prosciutto, five of the garlic cloves, onion, carrot, celery, tomatoes, one sprig each of the fresh herbs, beans and chicken stock, and bring to a simmer. Season lightly with salt and pepper (the cured ham will release salt during cooking) and let cook for 40 minutes.

Remove one-third of the mixture and set aside (you will reincorporate
this later). Purée the rest in a blender or food mill. Return the puréed soup to the pan, add the pasta and cook over medium heat until al dente, stirring occasionally to prevent it from sticking to the bottom.

While the pasta is cooking, combine the rest of the ingredients — the oil, remaining garlic cloves and remaining herbs — in a small sauce pan and fry gently until the garlic is golden-brown. Pour the flavored oil into the soup through a sieve to strain off the garlic and herbs. Be careful — it will produce a lot of hot foam on the surface of the soup. Return the reserved portion to the pot. Season to taste and serve hot in warmed soup bowls. If you want, you can add some more extra virgin olive oil, freshly chopped chives, freshly grated Parmesan cheese and freshly grated black pepper.

Ristorante Spezie (202-467-0777; spezie.com) is located at 1736 L St. NW. Main courses cost $18 to $35.

This recipe first appeared in the Northwest, Dupont, Foggy Bottom and Georgetown Current Newspapers.

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