Pasta E Fagioli Soup

• 11 ounces dry borlotti beans
• 1 quart approximately 1 liter water
• 3 tablespoons extra-virgin olive oil
• 2 ounces pancetta, finely chopped (substitute with un-smoked bacon)
• 1 medium onion, finely diced
• 1 stick celery, finely diced
• 1 carrot, finely chopped
• 2 tablespoons fresh ripe tomatoes, finely diced
• 2 cups broth
• salt and pepper
• 5 ounces short ditali pasta (1 2 cm) or 5 ounces spaghetti, broken in 1/2 inch pieces (1 2 cm)
• 4 tablespoons extra-virgin olive oil, for topping

1. Clean and wash the beans the night before.
2. Place them in a container, and cover with fresh water.
3. Let the beans soak in the water overnight.
4. The next day, when ready to cook, drain the beans.
5. In a stockpot, pour 1 quart (1 liter) water and add the beans.
6. Boil for about 20 mIn a stockpot, or until the beans are tender,
7. In a second stockpot pour the extra-virgin olive oil, and turn the heat to medium.
8. Add the bacon, onion, celery, and carrot.
9. Saute for 2 - 3 minutes, or until the onion becomes soft.
10. Stir in the tomato.
11. Transfer about one third of the beans to a plate.
12. Using a potato masher, reduce the beans to a paste.
13. Add to the sauteed vegetables, the beans, the pureed beans, the broth, and the original beans cooking water.
14. Bring to a boil.
15. Add salt and pepper.
16. Cook for about 15 minutes, until the ingredients are well blended.Add the pasta and cook for the time indicated by the manufacturer, checking for readiness from time to time.
17. Pasta is ready when al dente (firm but not too soft or overcooked).
18. Adjust the salt if necessary.Place the soup in a large bowl or single serving dishes.
19. Drizzle with the extra-virgin olive oil and serve warm.

borlotti beans, water, extravirgin olive oil, pancetta, onion, celery, carrot, fresh ripe tomatoes, broth, salt, pasta, extravirgin olive oil

Taken from www.food.com/recipe/pasta-e-fagioli-soup-430340 (may not work)