BEAN AND PASTA SOUP II

¼ pound pancetta or prosciutto trimmings, preferably from a Parma ham, cut into ¼-inch cubes.

6 tablespoon olive oil

2 medium onion, chopped

1 celery rib, chopped

4 garlic cloves. chopped

1 can chopped tomatoes

5 cups chicken stock

1 can cannellini beans (white kidney beans)

¾ cup macaroni or little shells

½ cup fresh basil leaves, tightly packed

1 teaspoon of salt, if desired

1/8 teaspoon pepper

Heat half the olive oil in a 4-quart pot over medium heat and add pancetta, onions, celery, and garlic. Stir gently for about 15 minutes, until the pancetta releases its fat and the vegetables begin to color slightly.

Add tomatoes and stock and simmer for about 10 minutes.

Puree the beans in a blender or food processor. You’ll need a cup of the broth from the soup to get them to move around in a blender or food processor. Add this puree to the rest of the soup. Add the macaroni or shells to the soup and simmer for 5 to 10 minutes, until pasta is soft.

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.

Sprinkle the basil leaves with 2 tablespoons of the remaining olive oil and chop so finely that you end up with a paste. In a bowl, combine the paste with the remaining olive oil.

Check the consistency of the soup. If it is too thick, thin with some stock or water. Season it with salt and pepper. Stir the basil paste into the soup just before ladling the soup into hot bowls.

Makes 6 servings.