Italian Bean and Pasta Soup

This hearty soup perfect for cool weather and when you just want to stay indoors. If you have made the soup in advance, add the cooked pasta when reheating it, as the pasta can become mushy if it stands too long in the soup.

Ingredients:
2 cups dried borlotti, cannellini, or other small white bean
3 Tbs. olive oil
1/2 cup chopped pancetta
1 yellow onion, chopped
2 carrots, peeled and chopped
2 celery stalks, chopped
4 large cloves of garlic, peeled and minced
8 cups of water or chicken stock
1 1/2 cups diced canned plum tomatoes
2 tsp. salt, plus more to taste
ground pepper to taste
1/2 lb. small dried pasta, such as shells or ditalini
extra virgin olive oil for serving
grated Parmesan cheese for serving

~ Pick over the beans and discard any misshapen beans or stones. Rinse the beans, drain, and place in a saucepan. Add water to beans 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 the olive oil. Add the pancetta and saute, stirring often, until softened, about 5 minutes. Add the onion, carrots, celery, and garlic and saute, stirring often, until softened, about 8 minutes longer. Add the water or stock, beans, tomatoes, and 2 teaspoons salt and bring to a boil. Cover, reduce the heat to low, and simmer until beans are very tender, about 1 hour.

T give the soup more body, remove 2 very large spoonfuls of beans and vegetables and puree in a blender or food processor, then return the puree to the pan.  Season with salt and pepper and reheat gently.
When the soup is almost ready, bring a large saucepan three-fourths full of salted water to a boil. Add the pasta, stir well, and cook until barely al dente, about 8 minutes or according to package directions. Drain and add to soup. Simmer for an additional 5 minutes,
T serve, ladle into warmed bowls. Top each serving with a swirl if extra virgin olive oil, some grated cheese, and a liberal grinding of pepper.

Serves 6