ITALIAN BEAN AND PASTA SOUP

Steps:

• Pick over beans and discard any misshapen beans and stones Rinse beans, drain and place in a saucepan Add water to cover and bring to a boil over high heat Boil for 2 minutes, then remove from the heat, cover and let stand for 1 hour, drain In a saucepan over medium heat, warm olive oil Add pancetta and saute, stirring often, until softened (about 5 minutes) Add onion, carrots, celery, garlic and saute, stirring often, until softened (about 8 minutes) Add water, beans, tomatoes, 2 teaspoons of salt and bring to a boil Cover, reduce heat to low and simmer until beans are tender (about 1 hour) To give soup more body, remove 2 large spoonfuls of beans and vegetables and puree, return to soup When soup is almost ready cook pasta to al dente, drain and add to soup. Simmer another 5 minutes Top servings with a swirl of olive oil, parmesan and ground pepper