Italian Pasta Fagioli

This is how they make it here in Northern Italy.

• Ready In: 1 hr 50 mins
• Serves: 6
• Yields: 1 pot of soup

Ingredients

• 1  kg cranberry beans, fresh
• 1  large onion
• 3  celery ribs
• 2  carrots
• 150  g pancetta or 150  g bacon
• 2  tablespoons olive oil
• 3  medium potatoes, whole & peeled
• 2  liters chicken broth
• 3⁄4 cup ditali pasta
•  salt
• 4  tablespoons olive oil
• 1⁄3 cup parmesan cheese

Directions

1. Shell the beans, discarding any brown ones.
2. In a food processor, chop the onion, celery, carrots, & pancetta/bacon until finely minced.
3. Heat the oil in a large heavy pot over medium heat. Add the minced ingredients and saute for 5 minutes.
4. Add the beans, potatoes, broth & stir.
5. Cover the soup, bring to a boil, & simmer over low heat for an hour or until the beans are tender.
6. Remove the potatoes, mash them roughly with a fork, and return to the soup.
7. Add the pasta, raise the heat to medium, & cook for about 15 minutes. Taste for salt.
8. Serve in individual bowls & drizzle each serving with 2 teaspoons of olive oil or sprinkle with 1 T. parmesan cheese. Not both.