Cranberry Bean Soup

• 1 lb dried cranberry beans
• 1 large onion, diced
• 1 stalk celery, diced
• 2 carrots, diced
• 1/4 lb pancetta, chopped
• 2 garlic cloves, minced
• 2 cups tomatoes, peeled, seeded and finely chopped (measure after chopping)
• 1/2 cup parsley, chopped
• 1/4 lb spaghetti or 1/4 lb tagliatelle pasta noodles, broken up into 1-inch pieces and cooked al dente
• salt
• black pepper
• 1 garlic clove, minced, for garnish
• olive oil, for garnish

1. Soak the beans in cold water to cover overnight.
2. Drain and place beans in a large saucepan with the onion, celery, and carrots. Cover with water, bring to a boil, lower the heat, and simmer until the beans are almost done, about 1 hour.
3. Meanwhile, saute the pancetta until it renders its fat.
4. Add the garlic cloves and saute.
5. Add the tomatoes and parsley and cook for 15 minutes.
6. Remove 2 cups of beans from the saucepan and puree them in a food mill or food processor. Stir the puree back into the soup.
7. Add the tomato mixture and the spaghetti to the soup.
8. Taste and season with salt and pepper.
9. Cook the soup to warm it through.
10. Garnish with minced garlic and a stream of olive oil.

cranberry beans, onion, celery, carrots, pancetta, garlic, tomatoes, parsley, tagliatelle pasta noodles, salt, black pepper, garlic, olive oil

Taken from www.food.com/recipe/cranberry-bean-soup-332904 (may not work)