Italian Pasta Fagioli

• 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
• 34 cup ditali pasta
• salt
• 4 tablespoons olive oil
• 13 cup parmesan cheese

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.
4. Add the minced ingredients and saute for 5 minutes.
5. Add the beans, potatoes, broth & stir.
6. Cover the soup, bring to a boil, & simmer over low heat for an hour or until the beans are tender.
7. Remove the potatoes, mash them roughly with a fork, and return to the soup.
8. Add the pasta, raise the heat to medium, & cook for about 15 minutes.
9. Taste for salt.
10. Serve in individual bowls & drizzle each serving with 2 teaspoons of olive oil or sprinkle with 1 T. parmesan cheese.
11. Not both.

cranberry beans, onion, celery, carrots, pancetta, olive oil, potatoes, chicken broth, ditali pasta, salt, olive oil, parmesan cheese

Taken from www.food.com/recipe/italian-pasta-fagioli-505954 (may not work)