Italian Bean and Pasta Soup

• servings: 6 servings
• active time: 30 minutes
• total time: 2 hours

Ingredients

2 cups dried cranberry, cannellini or other small   white beans

3 Tbs. olive oil

1/2 cup chopped pancetta

1 yellow onion, chopped

2 carrots, peeled and chopped

2 celery stalks, chopped

4 large garlic cloves, minced

8 cups water or chicken stock, or as needed

1 1/2 cups diced canned plum tomatoes

2 tsp. salt, plus more, to taste

Freshly ground pepper, to taste

1/2 lb. small dried pasta, such as shells or   ditalini

Extra-virgin olive oil for serving

Grated Parmigiano-Reggiano cheese for serving

Directions

Pick over the beans and discard any misshapen beans and stones. Rinse the 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 Dutch oven or saucepan over medium heat, warm the olive oil. Add the pancetta and sauté, stirring often, until softened, about 5 minutes. Add the onion, carrots, celery and garlic and sauté, stirring often, until softened, about 8 minutes. Add the water, beans, tomatoes and 2 tsp. salt and bring to a boil. Cover, reduce the heat to low and simmer until the beans are very tender, about 1 hour.

To give the soup more body, remove 2 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 over high heat. Add the pasta, stir well and cook until barely al dente (tender but firm to the bite), about 8 minutes or according to the package instructions. Drain the pasta and add it to the soup. Simmer for 5 minutes more.

To serve, ladle the soup into warmed bowls. Top each serving with a swirl of extra-virgin olive oil, some grated cheese and a generous grinding of pepper.