BEAN AND PASTA SOUP I

1 lb. Pork chops

2 tablespoon olive oil

2 tablespoon butter

1 medium onion, finely chopped

2 carrots, cut into thin (1/8-inch) rounds

2 stalks celery, chopped thinly

½ cup finely chopped fresh parsley

2 cans chopped tomatoes

2 bay leaves

2 teaspoons dried rosemary, crushed

1 teaspoon dried basil

3 cups chicken stock (2 cans)

1 cup white wine

2 cans cannellini beans (white kidney beans)

1 teaspoon of salt, if desired

freshly ground black pepper – 4 or 5 twists of the mill

6 ounces small pasta shells

1½ cup grated Parmesan cheese, to garnish

Cut meat into ¼-inch dice. Sauté in oil and butter over medium heat in a large (6 quart) saucepan or Dutch oven until meat is browned on all sides, about 3 minutes. Add the onions and cook until translucent and soft about 8 minutes. Add the carrots, celery and parsley. Cover pot and cook until carrots begin to get tender, about 10 to 12 minutes.

Pour in the chopped tomatoes and their juice. Bring the liquid to a boil for about 3 minutes. Add bay leaves, rosemary, basil, stock and wine

Set 2 cups of beans aside and add the balance to the pot. Boil gently for an additional 5 minutes.

Puree the reserved 2 cups of beans with a heavy fork or spoon. A food processor can be used, but a blender makes the beans too creamy. Add pureed beans to the soup. Add salt and freshly ground black pepper.

Bring the soup to a steady boil over medium heat. Add the pasta. Cook pasta 5 to 8 minutes – taste for doneness, and when it is firm to the bite, remove the pot from the heat.

The soup should rest about 10 minutes before it is served. The pasta will continue cooking in the hot liquid and will be tender, but not mushy.

Swirl a tablespoon of cheese into each serving. Pass thick slabs of peasant bread and plenty of butter. Italians like to sprinkle a small spoon of extra virgin olive over the top.

Makes 6 to 8 servings.