Shelly's Recipe

ITALIAN PASTA AND BEAN SOUP

Category: Soups

4 cups great northern beans, cooked
1 oz pancetta, chopped or thinly sliced bacon
1 medium onion, finely chopped
2 cloves garlic, minced
1 medium carrot, peeled, cut into 1/4 inch dice
1 large celery stalk, cut into 1/4″ dice
6 1/2 cups cooking liquid from beans or water
1/2 dup dry wine
1 tbsp beef bouillon
1/2 tsp crushed red pepper
2 bay leaves
1 1/2 tsp Italian Seasoning
1/4 tsp pepper
1/4 cup tomato paste
1 head escarole, torn, (about 6 cups)
3 plum tomatoes, finely chopped
1/3 cup tomato juice
2 medium potatoes, peeled and cubed
2 cups zucchini, diced
1 1/2 cups ditalini pasta (tiny tubes)
2 tbsp chopped fresh parsley
salt and pepper to taste

Pick over beans, then rinse thoroughly. Put the 1 1/2 cups beans in a large bowl with 4 times more water than beans and leave to soak over night. Drain off soaking water and put beans in a heavy skillet or saucepan with the specified about of water. Bring the beans to a boil, lower the heat, cover and simmer until tender.

In a Dutch oven, cook pancetta, onion, garlic, carrot and celery and saute over medium heat, stirring frequently, until the onion is golden. Add the beans, cooking liquid or water, wine, next 6 ingredients. Bring to a boil lower heat, and then simmer for 1 hour. Add remaining ingredients. Cover and simmer until potatoes are tender.