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. ---------------------------------------------------------------------------
Nutrition
Ingredients
